TW200731934A - High-potency sweetener composition with dietary fiber and compositions sweetened therewith - Google Patents

Description

200731934 (1) IX. INSTRUCTIONS INSTRUCTIONS RELATED OBJECTS Based on the provisions of Article 119 of 35 USC, this application claims to be natural and efficient under the title "with improved temporary and/or taste changes" as of November 23, 2005. U.S. Provisional Application No. 60/739,302, the sweetener composition, the method of preparation and the use thereof, was filed on November 23, 2005, entitled "with an improved temporal change and/or taste φ U.S. Provisional Application No. 60/739,124, entitled "Synthetic Sweetener Composition of Change, Method of Preparation and Use", filed on June 19, 2006, entitled "Improved Temporary and/or Taste Change" In the case of a natural high-efficiency tabletop sweetener composition, the method and use thereof, U.S. Provisional Application No. 60/805,209; filed on June 19, 2006, entitled "Lebagidi A" The priority of U.S. Provisional Application No. 60/805, the entire disclosure of which is incorporated herein by reference. This hair Generally speaking, it relates to functional sweeteners and food compositions containing the same. [Prior Art] Nutrition is usually focused on food and human body from the viewpoint of ensuring that all necessary nutrients have been properly provided and beneficial to human health and interests. In terms of health. When the diseases associated with nutritional deficiencies have been controlled -5 - 200731934 (2), it is known that many nutrients can provide health prices beyond basic nutrients. According to this, functional ingredients have been It is believed to play a key role in the overall health of the individual. When “functional ingredients” are incorporated into food, beverages, and other food products, they provide potential health benefits over basic nutrients. These ingredients have been shown to have Helps reduce multiple health risks or control a variety of health considerations, including cancer, heart and cardiovascular disease, digestive tract health, menopausal syndrome, osteoporosis and vision problems. Since 993, the US Food and Drug Administration (FDA) Approved a variety of health claims and agreed to the health benefits of providing functional foods on labels Information (US Food and Drug Administration, Food Labeling Guidelines (2000)) Functional Food Health Benefits Potassium Low Sodium Foraging • Reduces Risk of Hypertension and Stroke Phytosterols and Plant Sterols • Soybeans • Soy Proteins containing fiber (especially soluble fiber) fruits, vegetables and cereals Low-feeding saturated fat and cholesterol diets reduce coronary heart disease risk Calcium reduces osteoporosis risk Fruits, vegetables and fiber-containing cereals Low-feeding fat diets reduce cancer Risk • Folic acid reduces the risk of neonatal neural tube defects • Foraging sugar alcohols reduce the risk of dental caries (fangs) and a variety of other functional foods, although not yet approved by the FDA, but are considered to provide additional levels other than those listed above. Health benefits such as reduction -6- 200731934 (3) less inflammation. Functional ingredients can be broadly classified into several classes such as carotenoids, dietary fiber, fatty acids, flavonoids, isothiocyanates, phenols, phytosterols, and stanols (phytosterols and plants). Stanols; polyphenols; prebiotics/probiotics; phytoestrogens; soy proteins; sulfides/mercaptans; amino acids; proteins; ; and minerals. The functional ingredients φ can also be classified according to their health benefits, such as cardiovascular, cholesterol-lowering and anti-inflammatory. Health trends have also prompted consumers to increase the use of non-caloric, high-potency sweeteners in foraging. Although natural caloric sweeteners such as sucrose, fructose and glucose provide the best taste for consumers, they have calories. A variety of natural and synthetic high-potency sweeteners are non-caloric; however, the sweetness exhibited by such sweeteners has different temporal changes with sugar, optimal response, taste changes, mouthfeel and/or adaptive behavior. . • For example, the sweetness of natural and synthetic high-potency sweeteners begins with a slower and longer-lasting sweetness than sugar, which changes the taste balance of the food composition. Because of these differences, the replacement of large volumes of sweeteners, such as sugars, with natural and synthetic high-potency sweeteners in foods or beverages can result in unbalanced temporal changes and/or taste changes. In addition to the differences in temporal changes, high-potency sweeteners generally exhibit (i) lower optimal response than sugar, and (ii) poor taste such as bitterness, metal-like taste, cold feeling, astringency Like the taste of licorice, and/or ( iii ) the taste of sweetness is reduced when tasting. If you are familiar with food/feed preparation 200731934 (4) Those skilled in the art know that it is customary to replace the sweetener in the composition to rebalance the flavor with other flavor components (such as acidifiers). If the taste changes of the natural and synthetic topical sweeteners can be modified to the desired taste characteristics and are more similar to sugars, then the types and types of compositions that can be prepared with such sweeteners will be Significantly expanded. Accordingly, there is a need to selectively alter the taste characteristics of natural and synthetic high-potency sweeteners. Therefore, there is a need to improve the B-flavor of food compositions containing functional ingredients to promote their use and to promote the health benefits they produce. SUMMARY OF THE INVENTION In general, the present invention provides a time-varying condition of a functional sweetener composition having an improved temporal change and/or taste change and an improved functional sweetener composition. / or a method of changing the taste to respond to the above needs. In another specific embodiment, the present invention provides a sweetened composition comprising a sweetenable composition and a functional sweetener composition having a modified temporal change and/or a change in taste; And a method of improving the temporal change of the sweetened composition and/or the change in taste. In detail, the present invention improves the temporal change and/or taste change by imparting a more temporal change in sugar and/or a change in taste. More specifically, the present invention comprises a functional sweetener composition or a sweetened composition comprising at least one dietary fiber source; at least one high potency sweetener; and at least one sweet taste improving composition. OBJECTS AND ADVANTAGES OF THE INVENTION A portion of the present invention will be apparent from the following description, or from the description of the present invention. All technical and scientific terms and abbreviations used herein have the meaning commonly understood by those skilled in the art to which the invention pertains, unless otherwise defined. Since methods and compositions similar or equivalent to those described herein can also be used in the present invention, the scope of the invention is not intended to be limited by any suitable methods and compositions described herein. φ Detailed Description of the Invention Reference will now be made in detail to the preferred embodiments. The various embodiments are used to explain specific examples of the invention and not to limit the invention. In fact, it is obvious to those skilled in the art that various modifications and changes can be made without departing from the spirit of the invention or the scope of the invention. For example, some of the characteristics shown or described in a specific example can be applied to another specific example to produce still another specific example. Therefore, the present invention is intended to cover such modifications and variations of the scope of the appended claims. • Specific examples of the invention include functional sweetener compositions and sweetened compositions comprising at least one natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient. The present invention also specifically exemplifies a method of producing a functional sweetener composition and a sweetened composition. I. Functional Ingredients In a specific embodiment, the sweetener composition comprises at least one natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and to -9 - 200731934 (6) one less functional Ingredients. Preferably, the functional ingredient comprises at least one source of dietary fiber. Dietary fiber, also known as fibrous or fibrous foods, is a part of food that resists the hydrolysis of human digestive enzymes. Dietary fiber generally contains an indigestible part of the plant material that passes through the digestive system and stimulates the bowel movements. Polymeric saccharides with a variety of compositions and linkage structures that differ significantly are within the definition of dietary fiber. Such compounds are known to those skilled in the art, and non-limiting examples thereof include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, /3-glucan, pectin, Gums, vegetable gums, alfalfa, inulin, oligosaccharides, fructooligosaccharides, cyclodextrins, chitin, and combinations thereof. A polysaccharide is a complex carbohydrate composed of a monosaccharide and bonded by a glycosidic linkage. Non-starch polysaccharides are bonded by a /3 - linkage, and humans cannot digest these sugars because of the lack of damage to the human body/3 - linkage enzymes. Conversely, digestible starch-like polysaccharides generally contain a (1 -4 ) linkages. φ Lignin is a large, highly branched and crosslinked polymer based on phenylpropane oxide units. Cellulose is a linear polymer of glucose molecules bound by a yS (1 _4 ) linkage, wherein the /5 (1-4) linkage is a structure in which the mammalian amylase cannot be hydrolyzed. Methylcellulose is a methyl ester of cellulose which is commonly used as a thickener and emulsifier in foods. It is commercially available (eg Citrucel by GlaxoSmithKline, Celevac by Shire Pharmaceuticals). Hemicellulose is primarily a highly branched polymer consisting of glucose azeo- and 4-0-methylglucuronoxan. The stone-glucan is a mixed-bonded (1-3), (I-4)/3-D-glucose polymer -10- 200731934 and is mainly found in cereals such as oats and barley. Pectins, such as /3-pectin, are a group of polysaccharides consisting essentially of D-galacturonic acid, which can be methoxylated to varying degrees. In a preferred embodiment, a concentration of from about 150 to about 5500 mg/L of pectin is provided. In another embodiment, a concentration of from about 300 to about 1 250 mg/L of pectin is provided. Gum and vegetable gums represent a broad group of substances with different branching structures. The guar gum derived from the bottom endosperm of Guanhua bean seed is a galactomannan. Guar gum is commercially available (eg, Benefiber from Novartis AG). Other gums such as gum arabic have different structures. More other gums include Sanxian gum, gellan gum, thorn cloud glue, Indian psyllium seed shell gum and locust locust bean gum. In one embodiment, an Indian psyllium seed hull is provided at a concentration of from about 25 to about 3 000 mg/L. The Indian psyllium seed hull is a highly branched arabinoxylan. It is commercially available (e.g., Metamucil from Porcter & Gamble, Konsyl from Konsyl Pharmaceuticals). In a preferred embodiment, gum arabic is provided at a concentration of from about 25 to about 3 000 mg/L. In another embodiment, gum arabic is provided at a concentration of from about 25 to about 400 mg/L. In yet another embodiment, gum arabic is provided at a concentration of about 200 mg/L. Gum arabic is commercially available (e.g., Fibregum from Colloides Naturels Inc.) ο 乙二醇 is an ester of ethylene glycol and two fatty acids, typically a water-insoluble, water-repellent liquid. Inulin is a natural polysaccharide belonging to the class of fructans. It is roughly composed of fructose having a terminal glucose unit and bound by a Θ (2-1) glycosidic linkage. -11 - 200731934 (8) Oligosaccharides are sugar polymers containing three to six sugars. It is generally found that such sugars are either 〇- or N-bonded to a compatible amino acid side chain of the protein or to a lipid molecule. Fructooligosaccharides are oligosaccharides composed of short chains of fructose molecules. In a preferred embodiment, fructooligosaccharides are provided at a concentration of from about 0.1 to about 2.0% by weight. In another embodiment, a fructooligosaccharide is provided at a concentration of from about 0.5 to about 1.0% by weight. Cyclodextrins are a family of cyclic oligosaccharides composed of a grape pyranoside unit. He can be produced from starch by enzyme conversion. The α-cyclodextrin is a six-glycan molecule, and the r-cyclodextrin has seven and eight sugar ring molecules, respectively. In a preferred embodiment, a concentration of from about 〇3 to about 0.5% by weight of /5-cyclodextrin is provided. In another embodiment, a concentration of from about 0.2 to about 0.3% by weight of /3-cyclodextrin is provided. In still another embodiment, a concentration of about 0.25 wt% of /3-cyclodextrin is provided. Acyclic dextrin is known as maltodextrin and is generally easily digested by humans. Digestible maltodextrin is commercially available (e.g., Fibersol-2 from ADM). In a preferred embodiment, a digestible maltodextrin having a concentration of from about 0.3 to about 0.3% by weight is provided. In another embodiment, a digestible maltodextrin is provided at a concentration of from about 0.125 to about 0.25% by weight. Food sources of dietary fiber include, but are not limited to, cereals, beans, fruits, and vegetables. Foods that provide dietary fiber include, but are not limited to, oats, rye, barley, wheat, and the like. Beans that provide dietary fiber include, but are not limited to, pods and beans such as soybeans. Fruits and vegetables that provide dietary fiber include, but are not limited to, apples, oranges, pears, bananas, berries, tomatoes, mung beans, broccoli, cauliflower, carrots, potatoes, and celery. Plant foods such as alfalfa, -12- 200731934 (9) Nuts and seeds (such as flax seeds) can also provide dietary fiber to the dietary fiber parts of the plant including but not limited to stems, seeds, pulp and peel. Although dietary fiber is generally derived from plant sources, no animal products such as chitin are classified as dietary fiber. a polysaccharide composed of an acetaminophen unit and bonded by a /3 (1 -4 ) linkage (bonding of a prime). The source of p dietary fiber is based on the solubility of water and the insoluble fiber. Plant foods contain both soluble fibers, and their individual content will depend on the characteristics of the plant. Although insoluble fiber cannot dissolve in water, it has water characteristics, which can increase the volume, soften the stool and shorten the delivery time of the feces. Unlike insoluble fibers, soluble fibers are readily available. Soluble fiber can be passed through the fermentation of the colon to increase the microbial flora of the colon and thereby increase the fecal solid bacteria to ferment the fiber. For example, the fermentation of food pellets produces fatty acids. The acid products during fermentation include butyric acid and acetic acid, which have various benefits such as stabilizing blood sugar by activating pancreatic pancreas and providing liver-controlled fiber fermentation by hepatic glycolysis to reduce liver cholesterol synthesis. Function and reduction. And triglyceride content to reduce arteriosclerosis. Lowering the pH of the colon during the fermentation period protects the colon lining from the source of the cancer. Roots, leaves, and seeds can not be digested. Butan is a kind of fiber similar to soluble fiber. Soluble and different. There are negative steroids that dissolve in the water. Health-efficient gases and the release of short-chain propionic acid and valeric acid. In addition, the acid produced by LDL in the blood will form polyps -13- 200731934 (10) . Low colon pH can also increase mineral absorption, improve the barrier properties of the colonic mucosa, and inhibit inflammatory and adhesion stimuli. Fiber fermentation also stimulates the production of T-helper cells, antibodies, white blood cells, spleen cells, cytokinins and lymphocytes to help the immune system. Dietary fiber, although not absorbed by the digestive tract, shows a variety of health benefits. Dietary fiber can effectively reduce the occurrence of various chronic diseases, especially chronic diseases involving the digestive tract. Dietary fiber has been shown to alter the metabolism of sugars, lipids and proteins. Medical research shows that high fiber diet can reduce the risk of colon cancer, coronary heart disease, type 2 diabetes, diverticulosis, intestinal depression and constipation. High fiber foraging also reduces the risk of developing obesity, high blood cholesterol and inflammatory bowel disease such as ulcerative colitis and Crohn's disease. Accordingly, it is preferred to add dietary fiber to foods and beverages. As is well known to those skilled in the art, phytonutrients, botanical extracts, and herb compositions can be used in their natural and/or modified form. The modified phytonutrients, plant extracts and herb compositions comprise naturally changing phytonutrients, plant extracts and herb compositions. For example, modified phytonutrients include, but are not limited to, phytonutrients obtained by fermentation, contact with an enzyme, or derived from the phytonutrients or substituted on the phytonutrients. In one embodiment, the modified phytonutrients can be used individually or in combination with unmodified phytonutrients. However, for the sake of brevity, in the description of the specific examples of the present invention, the modified phytonutrients are not explicitly indicated as an alternative to the unmodified phytonutrients, but it should be understood that -14-

200731934 (11) In a specific example, modified phytonutrients can be used in place of or in combination with phytonutrients. The same specific examples can also be applied to the extract and other herb compositions. Plant extracts include extracts from leaves, bark, fruits, seeds, and any other plant material. As used herein, the at least one dietary fiber source can comprise a single fiber source or a plurality of dietary fiber sources as a functional component of the sweeteners described herein. In general, in accordance with certain embodiments of the present invention, a portion of the dietary fiber derived from the sweetener composition or the sweetened edible group is sufficient to promote health and benefits. In a preferred embodiment, the dietary fiber composition provides a dietary fiber in an amount of from about 0.5 to about 6.0 grams of dietary fiber per serving. Preferably, the dietary fiber is provided in the dietary fiber composition in an amount of from about 2.0 to about 3.0 grams of dietary fiber per serving. According to a particular embodiment of the invention, the sweetener set provided herein may contain at least one functional ingredient other than the dietary fiber source described above. According to a particular embodiment of the invention, non-limiting examples of such functional ingredients are enriched with nutrients or Medicinal active natural foods such as garlic, soybeans, anti-drugs, fiber, glucosamine, chondroitin sulfate, amaranth, ginkgo, purple chrysanthemum, etc.; other nutrients that provide health benefits, such as amino acids, hormones, minerals Carotenoids, fatty acids such as ω-3 or ω fatty acids, DHA, guanidine or ALA (which can be derived from plant or animal mites, other cold water fish or algae), flavonoids, phenols, poly-probiotics /Probiotics, phytosterols and phytosterol esters, phytoestrogens, sulfides/thiols, sugarcane saponins, ribulose-rich stems, and the contents of the diet, In the diet, a mixture of ingredients. Roots include oxidized Malanville-6 lipid sources such as phenolic bisphosphonates • 15-200731934 (12) acid carboxylase peptides, appetite suppressants, hydrating agents, autoimmune agents, C_reactive protein reducing agents, or Anti-inflammatory agents; or any other functional ingredient that is beneficial for the treatment of a particular disease or condition such as diabetes, osteoporosis, inflammation or cholesterol. π. Natural and/or synthetic high-potency sweeteners The sweetener compositions provided also contain at least one natural and/or synthetic high-potency sweetener. As used herein, the terms "natural high-potency sweetener", "NHPS", "NHPS composition" and "natural high-potency sweetener composition" are synonymous. "NHPS" means any sweetness found in nature. Agent, which may be in unprocessed form, extracted, purified form or any other form, or in a single form or a combination of such forms and characterized by a sweetening effect higher than sucrose, fructose or glucose, and heat Non-limiting examples of NHPS which can be used in the specific examples of the present invention include rebaudioside A, lycopene B, lycopene C, lycopidiside D, lycopene E,莱包迪苷F, dulcoside A, durbidine B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener , simenoside, monatin and its salts (Meng Na Ting SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, Bismuthatin, yumatin monellin), Mabinlin (mabinlin), Bowling (brazzein), bourgian degree Xin (hernandulcin), tea Gan Su (phyllodulcin), Georgia to the West 200 731 934 (13)

Glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, p〇lyp〇doside A, skin Pterocaryoside A, pitpiroside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A and blue Cyclocarioside I. The NHPS also includes a modified NHPS. The modified NHPS also includes naturally changing NHPS. For example, modified NHPS includes, but is not limited to, NHPS obtained by fermentation, contact with an enzyme, or derived from NHPS or substituted on NHPS. In one embodiment, at least one modified NHPS can be combined with at least one NHPS. In another embodiment, only at least one modified NHPS can be used without NHPS. Therefore, in any of the specific examples described herein, the modified NHPS can be used in place of the NHPS or the modified NHPS can be used in conjunction with the NHPS. However, for the sake of brevity, in the description of the specific examples of the present invention, the modified NHP S is not explicitly indicated as an alternative to the unmodified Η PS, but it should be understood that any of the disclosed herein In a specific example, the modified NHPS can be used in place of the NHPS. In one embodiment, an Ν Η P S extract in any purification ratio can be used. In another embodiment, when the NHPS is used in the form of a non-extract, the purity of the NHPS can range, for example, from about 25% to about 100%. In another example, the purity of the NHPS can range from about 5% to about 100%; from about 70% to about 100%; from about 80% to about 100%; from about 9% to about 100%; about 95% Up to about 100%; about 95% to about 99.5%; about 96% to -17-200731934 (14) about 100%; about 97% to about 100%; about 98% to about 100%; and about 99% to About 10%. Purity, as used herein, refers to the weight percent of individual NHP S compounds in the NHPS extract, in the original or purified form of the NHPS. In one embodiment, the steviolglycoside extract contains a particular steviol glycoside of a particular purity, and the remainder of the steviol glycoside extract contains a mixture of other steviol glycosides. φ In order to obtain a particularly pure NHP S extract (such as lycopene A), it may be necessary to purify the crude extract to give a substantially pure form. These methods are generally known to those familiar with the art. An exemplary method for purifying NHP S, such as lycopene A, is presented on June 19, 2006, and the inventor is DuBois et al., entitled "Lepidre A composition and purified Lacide A The method of the present invention, which is hereby incorporated by reference in its entirety, the entire disclosure of which is hereby incorporated by reference in its entirety in its entirety in the entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire entire all The organic solvent and water are crystallized in an organic aqueous solution having a concentration of from about 10% by weight to about 25% by weight (preferably from about 15% by weight to about 20% by weight). Preferably, the organic solvent comprises an alcohol, Acetone and acetonitrile. Non-limiting examples of the alcohol include ethanol, methanol, isopropanol, 1-propanol, 1-butanol, 2-butanol, tert-butanol and isobutanol. Preferably, the The at least one organic solvent comprises a mixture of ethanol and methanol, and the weight ratio of the ethanol to methanol in the organic aqueous solution ranges from about 20 parts to about 1 part ethanol to 1 part methanol, more preferably from about 3 parts to about 1 part. Ethanol to 1 part methanol. -18- 200731934 (15) Preferably, the aqueous organic solvent is crude The weight ratio of lycopene A is from about 1 Torr to about 4 parts aqueous organic solvent to 1 part of crude lycopene A ' more preferably from about 5 to about 3 parts aqueous organic solvent to 1 part of lycopene A .

In an exemplary embodiment, the method of purifying lamethoside A is carried out at about room temperature. In another embodiment, the method of purifying lamethoside A comprises heating the solution of lyoside A to a temperature of from about 20 ° C to about 40 ° C (or heating to reflux temperature in another embodiment) ) Steps from about 0.25 hours to about 8 hours. In another exemplary embodiment, wherein the method of purifying lamethoside A comprises, in addition to the step of heating the solution of lycopidiside A, the method further comprises cooling the solution of lyoside A to a temperature of about 4 ° C. Steps to about 2 5 ° C for about 0 · 5 hours to about 2 4 hours. According to a specific specific example, the purity of the lycopene A may range from about 50% to about 100%; from about 70% to about 1%; from about 80% to about 1%; From about 90% to about 100%; from about 95% to about 100%; from about 95% to about 99.5%; from about 96% to about 100%; from about 97% to about 100%; from about 98% to about 100%; 99% to about 100%. According to a particularly preferred embodiment, when the crude Lacide A crystallizes, the purity of the Lebu di Glycine A contained in the substantially pure Labaodiside a composition is about 9.5 by weight on a dry weight basis. % to about 1 〇〇 weight%. In other exemplary embodiments, the purity of the Leprenaside A contained in the substantially pure Leposide A is greater than about 97% by weight to about 1000% by weight on a dry weight basis; 9 8 wt% to about 丨〇〇 wt%; or greater than about 99 wt% to about 1 wt%. The Leposide A solution may or may not be stirred during the single crystallization step. In a specific example, the method for purifying lyoside A is further included in a step of 19-200731934 (16) at a suitable temperature to promote the formation of pure lyoside A crystals. The step of crystallizing (arbitrary step) of the high-purity lamethoside A crystal in the solution of the lyoside A solution. The amount of lycopididin A sufficient to promote the formation of substantially pure lyoside A crystals comprises from about 0.001% by weight to about 1% by weight of the lycopene A in the solution; more particularly From about 0. 01% by weight to about 1% by weight of Leposide A. A suitable temperature for the seeding step is from about 18 ° C to about 35 ° C.

In another exemplary embodiment, the method of purifying lamethoside A further comprises the step of isolating and washing the substantially pure Labaodiside A composition. The substantially pure Lacide A composition can be separated from the aqueous organic solution by a variety of solid phase-liquid phase separation techniques using centrifugal force, including but not limited to vertical and horizontal perforated basket centrifugation, solids. Phase centrifugation, decantation centrifugation, stripping centrifugation, push centrifugation, Heinkel type centrifugation, disc stack centrifugation and cyclone separation. In addition, the separation can be enhanced by any method such as pressure, vacuum, and gravity filtration, including but not limited to the use of belts, rollers, nutsche type, blades, plates, Rosenmund type. , sparkler type, bag filter and furnace pressure method. The operation of the Lacide A solid phase-liquid phase separation unit can be continuous, semi-continuous or batch mode. The substantially pure Leposide A composition can also be washed on a separation device using a different aqueous organic solvent and a mixture thereof. The substantially pure lysine A composition can be partially or completely evaporated to dryness using any number of gases (including but not limited to nitrogen and argon) on the separation unit to volatilize the residual liquid solvent. The substantially pure Leposide A composition can also be automatically or manually removed from the separation device using a liquid, gas or mechanical device to dissolve the solids or maintain the solid form. Take it down. In another exemplary embodiment of the invention, the method of purifying lamethoside A further comprises the step of drying the substantially pure Labaodiside A composition using techniques well known to those skilled in the art. Non-limiting examples of conventional techniques are rotary vacuum dryers, fluidized bed dryers, rotary tunnel dryers, flat plate dryers, flat plate dryers, Nauta type dryers, spray dryers, and flashes. Dryers, micron dryers, tray dryers, high speed and low speed paddle dryers and microwave dryers. In an exemplary embodiment, the drying step comprises rinsing the substance with a nitrogen or argon purge gas at a temperature ranging from about 40 ° C to about 60 ° C for about 5 hours to about 1 hour to remove residual solvent to dry the substance. The pure Lacide A composition. In another exemplary embodiment, wherein the crude Labaodiside A mixture is substantially free of Labaodi D impurity, the method of purifying Leposide A further comprises drying the substantially pure Leica Prior to the step of the Dinoside A composition, the substantially pure Leposide A composition is slurried with an aqueous organic solvent. The slurry is a mixture comprising a solid and an aqueous organic solvent or an organic solvent, wherein the solid contains a substantially pure Labaodiside A composition and is only slightly soluble in the aqueous organic solvent or organic solvent. In one embodiment, the substantially pure Labaodiside A composition and the aqueous organic solvent in the slurry are in a weight ratio of from about 15 parts to about 1 part aqueous organic solvent to 1 part of substantially pure Labaodiside. A composition. In one embodiment, the slurry is maintained at room temperature. In another embodiment, the slurrying step comprises heating the slurry to a temperature in the range of from about 20 to about 40 °C. The substantially pure Lebide-21 - 200731934 (18) glycoside A composition has been slurried after being stirred for about 0.5 hours to about 24 hours. In still another exemplary embodiment, the method of purifying the lyoside A further comprises separating the substantially pure lyoside A composition from the aqueous organic solvent or organic solvent of the slurry, and rinsing the substance The pure Lacide A composition is then subjected to the step of drying the substantially pure Leposide A composition. If further purification is desired, the method of reconstituting the purified lyoside B A described herein or the substantially pure lyoside A composition can be further purified using other purification methods such as column chromatography. Also intended to be encompassed, other NHPs can be purified using the purification methods described herein simply by performing a few experiments that are apparent to those skilled in the art. Purification of lycopidiside A by crystallization as described above produces at least four different polymorphic forms: Type 1: lycopidiside A hydrate; Type 2: anhydrous lycopene A; Type·································· The aqueous organic solution and temperature of the purification process affect the polymorphic form produced by the substantially pure Labaodiside A composition. Figures 1 - 5 are the first polymorph (hydrate), the second polymorph (anhydrous), the third polymorph (methanol solvate), and the third polymorph (ethanol solvate). And an exemplary powder X-ray diffraction (XRPD) scan of the fourth polymorph (amorphous). The material properties of the four Lacide A polymorphs are summarized in the following table: -22- 200731934 (19) Table 1: Lacide dimeric A polymorphic form 1st polymorph 2nd polymorph The polymorph type 4 polymorph has a very low dissolution rate in water at 25 ° C (<0.2%/60 minutes) medium (<30%/5 minutes) high (>30%/5 minutes) high ( >35·0%/5 minutes) Alcohol content <0.5% <1% 1-3% Water content>5% <1% <3% 6.74% The formed polycrystalline form will be regarded as The composition of the aqueous organic solution, the temperature of the crystallization step, and the temperature during the drying period are determined. The first polymorph and the third polymorph are formed during the single crystallization step and the second polymorph is converted from the first or third type during the drying step. The third polymorph is formed when the temperature during crystallization is low (in the range of from about 20 to about 50 ° C) and the ratio of water to organic solvent in the aqueous organic solvent is low. The first polymorph is formed when the temperature during crystallization is high (in the range of about 50 to about 80 ° C) and the ratio of water to organic solvent in the aqueous organic solvent is high. The first polymorph can be converted into a third polymorph at room temperature (treatment 2-16 hours) or at reflux temperature (treatment about 0.5-3 hours) with an anhydrous solvent to form a slurry. The third polymorph can be converted into a first polymorph by mixing the polymorph with water at room temperature for about 16 hours or stirring at reflux temperature for 2-3 hours to form a slurry. The third polymorph can become the second polymorph during drying; however, raising the drying temperature above 70 °C or extending the drying time of the substantially pure Labaodiside A composition will cause Lebide Glycoside A decomposes and increases the amount of Lepodil B mass remaining in the substantially pure Labaodiside A composition. The second polymorph can be changed to the first polymorph by adding water. The fourth polymorph can be made from the first, second, and third polymorphs, or a combination thereof, by methods well known to those skilled in the art. Non-limiting examples of such methods include -23-

200731934 (20) Melt processing, ball milling, crystallization, freeze drying, freeze-drying, and spray drying. In a specific embodiment, the fourth step is prepared by spray drying a substantially pure solution of the Leposide A composition to obtain a substantially pure Labaodiside A composition. As used herein, the term "synthetic sweetener" refers to any composition that is present in the right and is characterized by having a sweetening power higher than sugar or glucose and having a lower calorie. Non-limiting examples of specific scallops suitable for use in the present invention include sucralose, acesulfame potassium, aelitriptan, saccharin, neohesperidin dihydrochalcone, sweetener, neo[3-(3-hydroxy- 4-methoxyphenyl)propyl]-L-α-aspartic acid-based methyl 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenylbutyl)- L-α-aspartate-yl]-L-phenylalanine 1-methyl! [3-(3-Methoxy-4.hydroxyphenyl)propyl]-L-α-aspartate 1-methyl alanine, its salts, etc. The NHPS and synthetic sweeteners can be used alone or in combination with other or synthetic sweeteners. For example, the sweetener group has a single NHPS or a single synthetic sweet. Flavor; single NHPS and sweetener; one or more NHPS and single synthetic sweetener; one or more synthetic sweeteners; or one or more NHPS and one sweetener. As long as a variety of natural and / or synthetic The high-efficiency sweetener can be used without adversely affecting the sweetener composition or the sweet taste of oral administration. For example, specific specific examples include combinations of NHPS such as sweetness. Steviol glycosides grinding (cry〇_ more The type can be purified from the natural non-sucrose, the fruit synthesis of sweet spartame, sweet, N-[N-|yl]-L-phenyl)-3-methyl ester, N-[N-!yl]-L- Benzene NHPS and /. The product may contain a single synthesis I - NHPS or a combination of various effects of the composition of the alcohol glycoside non-limiting -24-200731934 (21) Examples include lyoside A, lycopidiside b , Labaodiside C, Labaodiside D, Labaodiside E, Labaodiside F, Dulcanoside a, Dulcanoside B, Sweet Yugan, Stevia, or Stevioside Steviolbioside). According to a particularly preferred embodiment of the present invention, the combination of the high-potency sweetener comprises Labaodiside A, Labaodiside B, Labaodiside C, Labaodiside e, Labaodiside ρ, Stevioside, steviol glycoside, dulcoside A, or a combination thereof. Generally, according to the present invention, the amount of lysine 0 in the high-performance sweetener combination is the high-performance sweetener combination. The range of from about 5 Torr to about 9 9.5 wt./〇, more preferably from about 70 to about 90% by weight, and even more preferably from about 75 to about 85% by weight. In a specific example, in high-performance sweetness The amount of lycopene B in the savoury combination is in the range of from about 8% by weight, more preferably from about 2 to about 5% by weight, and still more preferably about from about 8% by weight, more preferably from about 2% to about 5% by weight of the high-potency sweetener combination. 2 to about 3% by weight. In another specific embodiment, the amount of lycopene C in the high-performance sweetener combination is from about 1 to about 1% by weight of the high-potency sweetener combination. The range, more preferably in the range of from about 3 to about 8% by weight, and still more preferably in the range of from about 4 to about 6% by weight. In yet another specific embodiment, in the high performance sweetener combination The amount of diglucoside E is in the range of from about 1 to about 4% by weight of the high-performance sweetener combination, more preferably from about 0.1 to about 2% by weight, and still more preferably from about 〇·5 to A range of about 1% by weight. In another specific embodiment, the amount of lyoside F in the high-potency sweetener combination is from about 1·1 to about 4% by weight of the high-potency sweetener combination -25- 200731934 (22) More preferably, it is in the range of from about 1 to about 2% by weight, and more preferably from about 0.5 to about 1% by weight. The scope. In another specific embodiment, the amount of dulcoside A in the high potency sweetener combination is in the range of from about 1 to about 4 weight percent of the high performance sweetener combination, more preferably about 0. From 1 to about 2% by weight, and more preferably from about 5% to about 1% by weight. In still another specific embodiment, the amount of Dulcan glucoside B in the high potency sweetener combination is from about 1 to about 4% by weight of the high potency sweetener combination, more preferably about A range of from 0 to 1 to about 2% by weight, and more preferably from about 〇5 to about 1% by weight. In another specific embodiment, the amount of stevioside in the high potency sweetener combination is from about 0.5 to about 10% by weight of the high potency sweetener combination, more preferably from about 1 to about 6 weight percent. The range of %, and more preferably from about 1 to about 4% by weight. In still another specific embodiment, the amount of steviol•diglucoside in the high potency sweetener combination is from about 0.1 to about 4% by weight of the high potency sweetener combination, more preferably from about 0.1 to about It is in the range of 2% by weight, and more preferably in the range of from about 0.5 to about 1% by weight. According to a particularly preferred embodiment, the high potency sweetener composition comprises a combination of lycopene A, stevioside, lycopene B, lycopene C and lycopidiside F; The amount of glycoside A in the high-potency sweetener combination ranges from about 75 to about 85 percent by weight based on the total weight of the high-potency sweetener combination, and the amount of stevioside is from about 1 to about 6 percent by weight. The amount of diglucoside B is from about 2 to about 5% by weight, the amount of lycopene C is from about 3 to about 8 -26 to 200731934 (23)% by weight, and the amount of lycopene F is about 〇·1 to About 2% by weight. Moreover, those skilled in the art will appreciate that the sweetener composition can be tailored to provide the desired cardolol content. For example, low calorie or no calorie NHPS may be combined with a caloric natural sweetener and/or other caloric additive to produce a sweetener composition having a preferred calorie content. III. Sweet taste improving composition: φ The sweetener composition may further contain a sweet taste improving composition, and non-limiting examples thereof include sugars, polyols, amino acids and their corresponding salts, polyamino acids and Corresponding to salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts (including organic acid salts and organic alkali salts), inorganic salts, bitter compounds, flavoring agents and bridges Flavor ingredients, astringent compounds, protein or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, polymers, other additives that impart more sugar-like properties to improve sweetness, and combinations thereof. # In one embodiment, a single sweet taste improving composition can be used with a single natural and/or synthetic high potency sweetener. In another embodiment of the invention, a single sweet taste improving composition can be used with one or more natural and/or synthetic high potency sweeteners. In still another embodiment, one or more sweet taste improving compositions can be used with a single natural and/or synthetic high potency sweetener. In a more specific embodiment, a plurality of sweet taste improving compositions can be used with one or more natural and/or synthetic high potency sweeteners. In a specific embodiment, the combination of at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving composition can inhibit, reduce or eliminate -27-200731934 (24) in addition to poor taste and imparting the sweet taste The agent is more like the taste of sugar. As used herein, the term "bad taste" refers to any of the taste characteristics not found in sugars such as glucose, sucrose, fructose or the like. Non-limiting examples of undesirable tastes include a delayed onset of sweetness, a delayed taste of sweetness, a metallic taste, a bitter taste, a chilly taste or a methanol-like taste, a liquorice-like taste, and the like.

In one embodiment, the sweetener composition of the present invention exhibits a more sugar-like temporary than other sweetener compositions that contain at least one natural and/or synthetic high-potency sweetener but no sweet taste improving composition. And/or the taste change of sugar. As used herein, the terms "characteristics like sugar", "flavor like sugar", "sweet like sugar", "like sugar" and "like sugar" are synonymous. Characteristics like sugar include any sucrose-like properties including, but not limited to, maximum response, taste changes, temporal changes, adaptive behavior, mouthfeel, concentration/reaction function behavior, tastant and taste/sweetness. Interaction, spatial pattern selectivity and temperature effects. These characteristics are the difference in the taste of sucrose and the taste of natural and Hecheng high-efficiency sweeteners. Whether a characteristic has a more sugar-like property is determined by a sensory panel of experts who will have a sugar-containing composition and contain at least one natural and/or synthetic high-potency sweetener with or without sweetness. The composition of the improved composition is evaluated. Such evaluations quantify the degree of similarity between the properties of the compositions comprising at least one natural and/or synthetic high potency sweetener and with/without the sweet taste improving composition and the properties of the sugar containing composition. A suitable procedure for determining whether a composition has a more sugar-like taste is known to the art. -28- 200731934 (25) In a particular embodiment, a review panel determines the shortening of the sweetness delay. Briefly, an assessment panel (typically 8 to 12 people) was trained to assess the sweetness perception and the sweetness at each time point was measured from 3 minutes after the sample was placed in the mouth until it was spit out. Statistical analysis was used to compare the results of samples containing additives with those without additives. A decrease in the score measured at the time after the sample was spit out showed a shortening of the sweetness delay.

The panel can be trained by the familiar steps of those familiar with the art. In a specific example, the panel can use the SpectrumTM Descriptive Analysis (Meilgaard et al, Sensory Evaluation Techniques, 3rd edition, Chapter 11). Preferably, the focus of the training should be on the identification and determination of the basic taste (especially sweetness). In order to ensure the accuracy and reproducibility of the results, each appraisers should repeat the determination of the degree of sweetness delay for each sample approximately three to five times, with a break of at least five minutes between each retest and water Thoroughly clean the mouth. A method for measuring sweetness roughly consists of placing 10 ml of the sample in the mouth, placing the sample in the mouth for 5 seconds and gently agitating the sample in the mouth, feeling the sweetness for 5 seconds and assessing the sweetness intensity, and spitting out the sample (spit out After the sample can not choke, including a mouthful of clear mouthwash (like brushing the water to make the water stir vigorously in the mouth) and spit out the mouthwash, immediately after the mouthwash is spit out, the intensity of the sweetness felt in the mouth is measured, wait for 45 seconds, in During the 45 seconds of waiting, confirm the time when the maximum sweetness intensity is felt and assess the sweetness intensity at that time (normally moving the mouth and swallowing if necessary), and then assess the sweetness intensity again after 10 seconds. After 60 seconds, score again (120 seconds after sputum), then -29· 200731934 (26) After 60 seconds, score again (accumulated i 8 〇 after 漱 mouth). It is necessary to rest for 5 minutes when performing the same evaluation and thoroughly clean the mouth with water. As used herein, the term "saccharide" generally refers to an aldehyde or ketone compound having the formula (CH20)n (wherein n is 3-30), substituted with a plurality of hydroxy groups, and oligomers and polymers thereof. The saccharide compound of the present invention may also be a compound having a substitution or deoxygenation at one or more positions. A saccharide, as used herein, refers to an unmodified saccharide, a saccharide derivative, a substituted saccharide, φ, and a modified saccharide. As used herein, the terms "saccharide derivative", ", substituted saccharide" and "modified saccharide" are synonymous. Modified saccharide means that at least one of the atoms is added, removed, substituted or both Any saccharide of a combination of such conditions. Therefore, the saccharide derivative or substituted saccharide includes substituted and unsubstituted monosaccharides, disaccharides, oligosaccharides and polysaccharides. The saccharide derivative or substituted saccharide may optionally be Any corresponding C-position deoxygenated, and/or with one or more groups such as hydrogen, halogen, haloalkyl, carboxyl, sulfhydryl, decyloxy, amine, decylamino, carboxy derivative, alkylamino , alkylene, arylamino, alkoxy, aryloxy, nitro, cyano, thio, thiol, imido, sulfonyl, oxythio, sulfinyl, amine Sulfonyl, carboxyalkoxy, carboguanamine, phosphonyl, phosphinyl, phosphonium, phosphino, thioester, thiol, hydroxyimino, sulfhydryl, amine Mercapto, diphosphoryl, phosphonato, or any such derivative or substitution of the saccharide Other useful functional groups that function to modify the sweetness of at least one natural and/or synthetic high-potency sweetener. Non-limiting examples of saccharides of particular embodiments of the invention include tagatose, seaweed-30-200731934 (27 ) sugar, galactose, rhamnose, cyclodextrin (such as α-cyclodextrin, -cyclodextrin, and r-cyclodextrin), maltodextrin (including digestion-resistant maltodextrin such as FiberS〇) l-2TM), dextran, sucrose, glucose, ribulose, fructose, isoerythritol, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose , maltose, invert sugar, iso-trehalose, new trehalose, palatinose or isomaltose, erythropoietin, deoxyribose, gulose, idose, talose, erythrodose, Xylulose, psicose g, pine disaccharide, cellobiose, amylopectin, glucosamine, mannosamine, fucose, glucuronic acid, gluconic acid, gluconolactone, albino, Galactosamine, beet-oligosaccharides, isomalt-oligosaccharides (isomalt, isomaltotriose, pannoose, etc.), wood-oligo Sugar (xylo-trisaccharide, xylobiose, etc.), gentian-oligosaccharide (gentiobiose, gentian triose, gentiantetraose, etc.), sorbose, nigero-oligosaccharides, Bara oligosaccharide, fructooligosaccharide (cane triose, nystose, etc.), maltotetraol, maltotriol, malt-oligosaccharide (maltotriose, maltotetraose) , P maltopentaose, maltohexaose, maltoheptaose, etc.), lactulose, melibiose, raffinose, rhamnose, ribose, isomerized liquid sugar such as high fructose corn / starch syrup ( Such as HFCS55 > HFCS42 or HFCS90), glycoside, soy oligosaccharide, and glucose syrup. In addition, the saccharide used herein may be in the D- or L-configuration. The term 'polyol' as used herein refers to A molecule containing more than one hydroxyl group. The polyol may be a diol, a triol or a tetraol having 2, 3 and 4 hydroxyl groups, respectively. The polyol may also contain four or more hydroxyl groups, such as pentaol, hexaol, heptaol, etc., each having 5, 6 or 7 hydroxyl groups. Further, the polyol may be a sugar alcohol, a polyol or a polyalcohol of a reduced form of saccharide, wherein the carbonyl group (aldehyde or ketone, reducing saccharide) has been reduced to a primary or secondary hydroxyl group. Non-limiting examples of the sweet taste improving polyol additive according to a specific example of the present invention include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerin (glycerol), threitol, galactitol, palatinose, reduced isomalt-oligosaccharide, reduced wood-oligosaccharide, reduced gentian-oligosaccharide, reduced maltose syrup, reduced φ Glucose syrup, and sugar alcohols or any other saccharide that can be reduced, but does not adversely affect the taste of the at least one natural and/or synthetic high-potency sweetener or edible composition. Suitable sweet taste improving amino acid additives which can be used in the specific examples of the present invention include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, lysine, hydroxybutyric acid, theanine , cysteine, cysteine, alanine, proline, tyrosine, leucine, isoleucine, aspartame, serine, lysine, histidine, ornithine , methionine, carnitine, aminobutyric acid® (α-, Θ- or r-isomer), glutamine, hydroxyproline, taurine, pro-valine, uric acid and Its salt form is a sodium or potassium salt or an acid salt. The sweet taste improving amino acid additive may be in the D- or L-configuration and be in the mono-, di- or tri-poly form of the same or different amino acids. Further, if appropriate, the amino acid may be an alpha-, 5-, and a-isomer. The combination of the aforementioned amino acid and its corresponding salt (e.g., sodium, potassium, calcium, magnesium or other alkali metal or alkaline earth metal salt or acid salt) can also be used as a sweet taste improving additive in the specific example of the present invention. These amino acids can be natural or synthetic. These amino acids can also be modified. A modified amino acid refers to an amino acid alkyl amino acid, N-decylamine which has at least one atom added, -32-200731934 (29) removed, substituted or combined with several combinations of these. Base acid or N-methylamino acid). Non-limiting examples of the amino acid include amino acid derivatives such as trimethyl, N-methyl-glycine and N-methyl-alanine. As used herein, both modified and unmodified amino acids are included. As used herein, amino acids also include peptides and polypeptides (e.g., dipeptides, tripeptides, and pentapeptides) such as glutathione and L-alanine-L-glutamine.聚 Suitable sweet taste improving polyamine acid additives include poly-L-acid, poly-L-isoamine (such as poly-L-α-isoamine or poly-L-ε-ion, poly-L- Amino acid (such as poly-L-α-ornithine or poly-L-ε-toxin poly-L-arginine, other polymeric forms of amino acids, and salts thereof (such as magnesium, calcium, potassium or a sodium salt such as L-glutamic acid monosodium salt. The sweet polyamic acid additive may also be in the D- or L-configuration. Further, if the polyaminic acid is available, α-, no-, r-, 5 - and δ - isomers. The combination of a pro-acid and its corresponding salt (such as sodium, potassium, calcium, magnesium or other alkali-alkali earth metal salts, or acid salts) is also a sweet taste of the specific examples of the present invention. Improved additives. The polyamino acids described herein also include different copolymers. These polyamino acids may be natural or synthetic. The base acid may also be modified such that at least one atom is added and removed. There are several or a combination of these conditions (such as a fluorene-alkyl polyamino acid or a guanidine-amino acid). When used herein, the polyamino acid includes a modified polyamino acid. Modified polyamine group but not limited to different Sub-quantity (MW) of polyamino acid, such as MW], MW of 6000, MW of 25,200, MW of 63,000 ' (eg Ν-modified glycine amino acid modified, tetrapeptide aspartic acid) Acid), a type of taste modification, the polyamine metal or a suitable amino acid, such as a polyamine, a thiol group and an untreated acid, including i 1500 MW is -33- 200731934 (30) 83,000 or MW 300,000 poly-L-α-isoaminic acid. Suitable sweet taste improving agents for use in the specific examples of the invention include, but are not limited to, aldonic acid, uronic acid, aldonic acid, alginic acid, glucuronic acid, Gluconic acid, galactose diacid, and salts thereof (such as sodium, potassium, calcium, magnesium salts or other physiological substances), and combinations thereof. Suitable sweet taste improving agents which can be used in the specific examples of the present invention include but Not limited to inosine monophosphate ("IM"), bird ("GMP"), adenosine monophosphate ("AMP"), cytosine ("CMP"), uracil monophosphate ("UMP&quot ;), muscle, guanosine diphosphate, adenosine diphosphate, cytosine diphosphonate diphosphate, inosine triphosphate, guanosine triphosphate Acid esters, esters, cytosine triphosphates, uracil triphosphates, and earth metal salts thereof, and combinations thereof. The nucleotides described herein are also acid-related additives such as nucleosides or nucleic acid bases. (eg adenine, thymus chelate, urethane D.) Suitable sweet taste improving organic acid additives include compounds of any group. Suitable organic acid additives which may be used in the specific examples of the invention include, but are not limited to, C2 -C30 carboxylic acid, C1-C30 carboxylic acid, benzoic acid, substituted benzoic acid benzoic acid), substituted cinnamic acid, hydroxy acid, formic acid, substituted cyclohexylcarboxylic acid, citric acid, lactic acid, citric acid , gluconic acid, glucose heptanoic acid, fatty acid, hydroxy lemon, fruitaric acid (for malic acid, fumaric acid additive acid, glucose galacturonic acid acceptable salt nucleotide addition glycoside monophosphate The alkidine monophosphate ester diphosphate ester, the urinary azine triphosphate alkali metal or base may include a nucleoside, a cytidine, a hydroxyl group-containing 2,4-dihydroxy group substituted with a -COOH sweet taste modification. Hydroxybenzoic acid, citric acid Malic acid and tartaric acid-34- 200731934 (31) mixture, fumaric acid, maleic acid, succinic acid, drifting acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-5-lactone, Caffeic acid, cholic acid, acetic acid, ascorbic acid, alginic acid, isoascorbic acid, polyglutamic acid, and alkali metal or alkaline earth metal salt derivatives thereof. Further, the sweet taste improving organic acid additive may be in the D- or L-configuration. Suitable organic acid additives for sweet taste improvement include, but are not limited to, all sodium, calcium, potassium, and magnesium salts of organic acids, such as citric acid, malic acid, wine φ stone acid, fumaric acid, lactic acid (such as sodium lactate). Alginic acid (such as sodium alginate), ascorbic acid (sodium ascorbate), benzoic acid (such as sodium benzoate or potassium benzoate) and salts of fatty acids. Examples of the sweet taste improving organic acid salt additive may optionally be substituted with one or more groups selected from the group consisting of hydrogen, ayard, a storage group, an alkynyl group, a halogen, and a halogen. Affiliation, residue, sulfhydryl, decyloxy, amine, decylamino, carboxy derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano , thio, thiol, imine, sulfonyl, oxythio, sulfinyl, amidoxime, • residue oxy, decyl, phosphonyl, phosphino ( Phosphine, phosphonyl, phosphino, thioester, thioether, anhydride, hydroxyimino, sulfhydryl, amine carbaryl, phosphonium, phosphonato, or any useful functional group The group is substituted as long as the substituted organic acid salt additive functions to improve the sweetness of the at least one natural and/or synthetic high-potency sweetener. Suitable inorganic acid additives for sweet taste improvement which can be used in the specific examples of the present invention include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and their corresponding alkali or alkaline earth metals. Salt (-35- 200731934 (32) such as magnesium inositol hexaphosphate / calcium). Appropriate sweet taste improving bitter compound additives which can be used in the specific examples of the present invention include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, bitter wood and salts thereof.

Suitable sweet taste improving flavoring and flavoring additives which may be used in the specific examples of the present invention include, but are not limited to, vanilla extract, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, and viridiflorol. , almonds, menthol (including mint-free menthol), grape skin extract and grape seed extract. "Flavouring agent" and "flavoring ingredient" are synonymous, including their natural or synthetic substances or combinations thereof. Flavoring agents also contain other substances which contribute to the taste and may include natural or non-natural (synthetic) materials which are safe for humans and animals when used in generally acceptable ranges. Non-limiting examples of suitable flavoring agents include D6hlerTM

Natural Flavoring Sweetness Enhancer K1 4323 ( DohlerTM, Darmstadt, Germany), Symrise TM Natural Flavor Mask for Sweetners 1 6 1 453 and 1 641 26 ( SymriseTM, HolzmindenTM, Germany) ' Natural AdvantageTM Bitterness Blockers 1, 2, 9 and 10 (Natural AdvantageTM, Freehold, New Jersey, USA), and SucramaskTM (Creative Research Management, Stockton, California, USA). Suitable sweet taste improving polymer additives which can be used in the specific examples of the present invention include, but are not limited to, chitosan, pectin, pectic acid, pectic acid, polyuronic acid, polygalacturonic acid, starch, Food hydrocolloids or their crude extracts (such as Siberian Gum (FibergumTM), seyal (A-36-200731934 (33) Labo Gum, carrageenan), poly-L-lysine (eg poly -L-α-isamino acid or poly-L-ε-isoamine), poly-L-ornithine (such as poly-L-α-ornithine or poly-L-ε-ornithine), Polyarginine, polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ester), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, Sodium hexametaphosphate (SHMP) and its salts, polyethylene glycol alginate and other cationic and anionic polymers. Suitable sweet taste improving protein or egg φ white matter hydrolysate additives which may be used in the specific examples of the present invention include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions thereof and concentrates such as 90% solubilized milk) Albumin isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolate, protein hydrolysate, protein hydrolysate reaction product, Glycoprotein and / or containing amino acids (such as glycine, alanine, serine, hydroxybutyric acid, aspartame, glutamine, arginine, lysine, isoleucine, white Proteoglycans, collagen (such as gelatin), partially hydrolyzed collagen (such as hydrolyzed acid), such as aminic acid, protoporic acid, methionine, valine, tyrosine, hydroxyproline, etc. Fish collagen) and collagen hydrolysate (such as porcine collagen hydrolysate). Suitable sweet taste improving surfactant additives which may be used in the specific examples of the present invention include, but are not limited to, polysorbates (e.g., polyepylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate, octyl chloramine di C, or sodium sulphate citrate, sulphate, ammonium thiomethyl, trioctyl sulphate, sulphur hexa sulphate Sulfonated dibromobenzene, ketones > yttrium ingots, pyridinium, succinyl 0), hexa-6, thiodecyl-37-

200731934 (34) Formamidine, chlorination test, sodium glycocholate, sodium taurodeoxycholate, lauryl arginine, sodium stearyl lactate, sodium taurocholate, lecithin, sucrose Oleic acid esters, sucrose esters, sucrose palmitates, sucrose laurates, and the like. Suitable flavonoids for improving sweet taste which can be used in the specific examples of the present invention are roughly classified into flavonols, flavonoids, flavanones, flavanoids, isoflavones or anthocyanins. Non-limiting catechins for flavonoid additives (eg green tea extracts such as PolyphenonTM Ρ ο 1 yphenonTM 30, P olyphenonTM 25 ( Mitsui Norin)

Ltd., Japan), polyphenols, and muskins (such as SanmelinTM AO modified by enzymes) (San-Ei Gen FFI·, Inc. Osaka, Japanese new hesperidin, naringin, neo-hesperidin dihydrogen Chalcone, etc. Suitable sweet taste improving alcohols which can be used in the specific examples of the present invention include, but are not limited to, ethanol. Appropriate sweet taste improving astringent compound additives include, but are not limited to, acid, barium chloride (EuC13), chlorination釓 (GdCl3), chlorinated TbCl3), alum, citric acid and polyphenols (such as tea polyphenols). Suitable sweet taste improving vitamin additives including nicotine guanamine B3) and pyridinium hydrochloride Aldehyde (Vitamin B6). The sweet taste improving composition may also comprise other natural and/or synthetic sweeteners. For example, when the functional sweetener composition contains at least NHPS, the at least one sweet taste improving composition may Contains a synergistic sweetener, non-limiting examples of which include sucralose, acesulfame potassium, chylomicrolipid: chemotherapeutic 丨 addition-3-ol exemplified package 60 > Co., scent:: 'agent package Yu Yu (( Wei Tong, a kind of high As-38-200731934 (35) Ba Tian, Elitan, Saccharin, neo-hesperidin dihydrochalcone, sweetener, neotame, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartate 1-M-phenyl-phenylalanine, ν-[Ν-[3·(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartate 1-methyl-L-phenylalanine 1-methyl ester, hydrazine-[heart [3-(3-methoxy-4-hydroxyphenyl)propyl]-1^61:-aspartame]- 1^ 1-methyl phenylalanine, a salt thereof, etc. The sweet taste improving composition may also be in the form of a salt prepared by using the standard procedure φ known in the art. The term "salt" The sweet-smelling composition of the present invention is a chemically active complex and is safe for use by humans or animals when used in generally acceptable amounts. It can also be made into an alkali metal (such as sodium or potassium) or an alkaline earth metal ( Such as calcium or magnesium salts. Salts also include combinations of alkali metals and alkaline earth metal salts. Non-limiting examples of such salts are (a) acid addition salts with inorganic acids and acids formed with organic acids. Addition salt; (b) with metal cations such as calcium, barium, strontium, magnesium, aluminum, copper, cobalt, nickel, cadmium, sodium, potassium, etc. a base addition salt formed with a cation formed from ammonia, N,N-diphenylethylenediamine, D-glucosamine, tetraethylammonium or ethylenediamine; or (c), front (a) And a combination of (b). Therefore, any salt form derived from the sweet taste improving composition can be used in the specific examples of the present invention as long as the salt of the sweet taste improving additive does not unduly affect the at least one kind of Tianran. And/or synthesizing the high-potency sweetener or the taste of the edible composition. The additive in the form of the salt may be added to the natural and/or synthetic sweetness composition in the same amount as the acid or base form. In particular embodiments, suitable sweet taste improving inorganic salts for use as sweet taste improving additives include, but are not limited to, sodium chloride, potassium chloride, sodium sulfate-39-200731934 (36), potassium citrate, chlorination Eu (EhC13), cesium chloride (GdCl3), cesium chloride (TbCl3), magnesium sulfate, alum, magnesium chloride, mono-, di- or tri-basic sodium or potassium salts of phosphoric acid (such as inorganic phosphates), Hydrochloric acid salts (such as inorganic chlorides), sodium carbonate, sodium hydrogen sulfate, and sodium hydrogencarbonate. Further, in a specific embodiment, suitable organic salts which can be used as sweet taste improving additives include, but are not limited to, choline chloride, sodium alginate (sodium alginate), sodium gluconate, sodium gluconate, sodium gluconate Salt (sodium gluconate), potassium gluconate φ (potassium gluconate), guanidine hydrochloride, glucosamine hydrochloride, amiloride hydrochloride, monosodium glutamate (MSG), adenosine monophosphate, magnesium gluconate, Potassium tartrate (monohydrate) and sodium tartrate (dihydrate). It has now been discovered that combining at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving composition can improve temporal variability and/or taste changes (including osmotic taste) and taste more like sugar. Those skilled in the art will be able to obtain all possible combinations of such natural and/or synthetic high potency sweeteners and sweet taste improving compositions in accordance with the teachings of the present invention. For example, the non-limiting combination of the natural and/or synthetic high potency sweetener and sweet taste improving composition comprises: 1 - at least one natural and/or synthetic high potency sweetener and at least one sugar; a natural and/or synthetic high-potency sweetener and at least one polyol; 3) at least one natural and/or synthetic high-potency sweetener and at least one amino acid; 4· at least one natural and/or synthetic high-potency sweetener and at least A kind thereof-40-200731934 (37) his sweet taste improving additive; 5 · at least one natural and / or synthetic high-potency sweetener, at least one sugar, at least one polyol, at least one amino acid and at least one other sweet a taste improving additive; 6 · at least one natural and / or synthetic high-potency sweetener, at least one sugar and at least one polyol;

7· at least one natural and/or synthetic high-potency sweetener, at least one sugar and at least one amino acid; 8· at least ~ natural and/or synthetic high-potency sweetener, at least one sugar, and at least one other sweet taste improvement Additives; 9 · at least ~ natural and / or synthetic high-potency sweetener, at least one polyterpene alcohol and at least one amino acid; 1 〇 _ at least ~ natural and / or synthetic high-potency sweetener, at least one polyol and At least S other sweet taste improving additives; 11 · at least ~ natural and / or synthetic high-potency sweetener, at least one month of female acid and at least ~ other sweet taste improving additives; 12. at least ~ natural and / Or synthesizing a high potency sweetener, at least one sugar, at least one polyol, and at least one amino acid; 1 3 · at least ~ natural and/or synthetic high potency sweetener, at least one sugar, at least one polyol, and at least one other Sweet taste improving additive main ingredient ~ natural and / or synthetic high potency sweetener, at least one polyol, at least ~ amino acid and at least one other sweet taste improving additive; and -41 2007319 34 (38) 1 5 . At least one natural and/or synthetic high-potency sweetener, at least one sugar, at least one amino acid, and at least one other sweet taste improving additive, the fifteen major combinations can be further subdivided into further A combination to improve the overall taste of the natural and/or synthetic high potency sweetener or edible composition comprising the natural and/or synthetic high potency sweetener. As explained above, the sweet taste improving composition is selected from the group consisting of polyols, sugars, amino acids, other sweet taste improving additives, and combinations thereof. Other sweet taste improving additives which can be used in the specific examples of the present invention have been described above. In one embodiment, a single sweet taste improving composition can be used with a single natural and/or synthetic high potency sweetener and at least one functional ingredient. In another embodiment of the invention, the single sweet taste improving composition can be used with one or more natural and/or synthetic high potency sweeteners and at least one functional ingredient. In still another embodiment, one or more sweet taste improving compositions can be used in combination with a single natural and/or synthetic high potency sweetener and at least one functional ingredient. In a more specific embodiment, a plurality of sweet taste improving compositions can be used in combination with one or more natural and/or synthetic high potency sweeteners and at least one functional ingredient. Thus, non-limiting examples of combinations of sweet taste improving compositions of particular embodiments of the invention include: i. at least one polyol, at least one sugar, at least one amino acid, and at least one other sweet taste improving additive; ii a polyol, at least one saccharide, and at least one other sweet taste improving additive; iii. at least one polyol and at least one other sweet taste improving additive-42-200731934 (39) agent; iv. at least one polyol and at least one sugar v. at least one sugar and at least one other sweet taste improving additive

Vi. at least one polyol and at least one amino acid; vii. at least one saccharide and at least one amino acid; viii. at least one amino acid and at least one other sweet taste improving additive. According to a particular embodiment of the invention, the other combination of sweet taste improving compositions comprises: 1. at least one polyol, at least one sugar and at least one amino acid; 2. at least one polyol, at least one sugar and at least one polyamine a base acid; 3. at least one polyol, at least one saccharide, and at least one sugar acid 4. at least one polyol, at least one saccharide, and at least one nucleotide; 5. at least one polyol, at least one saccharide, and at least one organic acid 6. at least one polyol, at least one saccharide, and at least one inorganic acid; 7. at least one polyol, at least one saccharide, and at least one bitter compound; -43- 200731934 (40) 8. At least one polyol, at least one saccharide And at least one flavoring compound or flavoring component; 9* at least one polyol, at least one sugar, and at least one polymer; 1 0 · at least r-polyol, at least one sugar, and at least one protein or protein arm Or a protein or protein hydrolysate containing a low molecular weight amino acid;

1 1 · less than a polyol, at least one sugar and at least one surfactant; • at least ~ polyol, at least one sugar and at least one flavonoid; • less ~ a polyol, at least one sugar and at least one alcohol; 14. at least one polyol, at least one sugar, and at least one emulsifier; 1 5 * less ~ a polyol, at least one sugar, and at least one inorganic salt; 16 · at least one polyol, at least one sugar and At least one organic salt; 1 7 - Ί • one less polyol, at least one sugar, at least one amino acid, and other small sweet taste improving additives; 1 δ ~~7 'one less a polyol, at least one saccharide, at least one polyamino acid, 孖$w, $^~ other sweet taste improving additives; 1.9 at least one polyol, at least one sugar, at least one sugar acid & at least one species Other sweet taste improving additives; -44- 200731934 (41) 20. at least one polyol, at least one sugar, at least one nucleotide 'and at least one other sweet taste improving additive; 1 at least ~ polyol, at least one sugar, at least one organic acid 'and at least one other sweet taste improving additive; 22. at least ~ polyol, at least one sugar, at least one inorganic acid 'and at least one other sweet Taste improving additive;

23 · at least one polyol, at least one sugar, at least one bitter flavoring sigma' and at least one other sweet taste improving additive; 2 4. at least one polyol, at least one sugar, at least one flavoring agent or bridge flavor Ingredients' and at least one other sweet taste improving additive; 2 5 · at least ~ polyol, at least one sugar, at least one polymer 'and at least one other sweet taste improving additive; 2 6. at least ~ polyol, at least a saccharide, at least one protein or protein hydrolysate, and at least one other sweet taste improving additive; 27. at least one polyol, at least one saccharide, at least one surfactant, and at least one other sweet taste improving additive; At least one polyol, at least one saccharide, at least one flavonoid' and at least one other sweet taste improving additive; 29. at least one polyol, at least one saccharide, at least one alcohol, and at least one other sweet taste improving additive; 30. at least one polyol, at least one sugar, at least one amino acid, and at least one polyamine a base acid; 3 1 . at least one polyol, at least one sugar, at least one amino acid, at least one polyamino acid, and at least one sugar acid; -45- 200731934 (42) 32. at least one polyol, at least one sugar At least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide 33. at least one polyol, at least one sugar, at least one amino acid, at least one polyamino acid, at least a sugar acid, at least one nucleotide, and at least one organic acid;

3 4. at least one polyol, at least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid; a polyol, at least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound; At least one polyol, at least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and At least one polymer; 37. at least one polyol, at least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, At least one bitter compound, at least one polymer, and at least one protein or protein hydrolysate 38. At least one An alcohol, at least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide -46- (43) 200731934, at least one organic acid, at least one inorganic acid, at least one bitter taste a compound, at least one polymer, at least one protein or protein hydrolysate, and at least one surfactant;

39. at least one polyol, at least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, At least one polymer, at least one protein or protein hydrolysate, at least one surfactant, and at least one flavonoid; 40. at least one polyol, at least one saccharide, at least one amino acid, at least one polyamino acid, At least one sugar acid, at least one nucleotide, at least one organic acid, at least one mineral acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, at least one flavonoid, And at least one alcohol 41. at least one polyol, at least one saccharide, at least one amino acid, and at least one sugar acid; 42. at least one polyol, at least one saccharide, at least one amino acid, and at least one nucleotide 43. at least one polyol, at least one sugar, at least one amino acid, and An organic acid; 44. at least one polyol, at least one saccharide, at least one amino acid, and at least one inorganic acid; 4 5. at least one polyol, at least one saccharide, at least one amino acid, and at least one bitter compound; 47- 200731934 (44) 46. at least one polyol, at least one saccharide, at least one amino acid, and at least one polymer; 47. at least one polyol, at least one saccharide, at least one amino acid, and at least one protein or protein a hydrolyzate; 48. at least one polyol, at least one saccharide, at least one amino acid, and at least one surfactant;

4 9. at least one polyol, at least one saccharide, at least one amino acid, and at least one flavonoid; 5 至少. at least one polyol, at least one saccharide, at least one amino acid, and at least one alcohol; 5 1 . at least one a polyol, at least one saccharide, at least one polyamino acid, and at least one sugar acid; 5 2. at least one polyol, at least one saccharide, at least one polyamino acid, and at least one nucleotide; 5 3. at least one plural An alcohol, at least one saccharide, at least one polyamino acid, and at least one organic acid; 5 4. at least one polyol, at least one saccharide, at least one polyamino acid, and at least one inorganic acid; 5 5. at least one polyol, At least one saccharide, at least one polyamino acid, and at least one bitter compound; 5 6. at least one polyol, at least one saccharide, at least one polyamino acid, and at least one polymer; 57. at least one polyol, at least one a saccharide, at least one polyamino acid, and at least one protein or protein hydrolysate; -48- 200731934 (45) 5 8 . at least one polyol, at least one a class of at least one polyamino acid and at least one surfactant; 5 9. at least one polyol, at least one saccharide, at least one polyamino acid, and at least one flavonoid; 60. at least one polyol, at least one saccharide At least one polyamino acid and at least one alcohol;

6 1 . at least one polyol, at least one sugar, at least one sugar acid, and at least one nucleotide; 62. at least one polyol, at least one sugar, at least one sugar acid, and at least one organic acid; 63. at least one polyol At least one saccharide, at least one sugar acid, and at least one inorganic acid; 64. at least one polyol, at least one saccharide, at least one sugar acid, and at least one bitter compound; 6 5. at least one polyol, at least one saccharide, at least one a sugar acid and at least one polymer; 6 6. at least one polyol, at least one sugar, at least one sugar acid, and at least one protein or protein hydrolysate; 6 7. at least one polyol, at least one sugar, at least one sugar acid and At least one surfactant; 6 8. at least one polyol, at least one sugar, at least one sugar acid, and at least one flavonoid; 6 9. at least one polyol, at least one sugar, at least one sugar acid, and at least one alcohol; 49- 200731934 (46) 70. at least one polyol, at least one sugar, at least one nucleotide, and at least one Acid;. 71 at least one polyol, at least one carbohydrate, at least one nucleotide, and at least one inorganic acid; 72. at least one polyol, at least one carbohydrate, at least one nucleotide and at least one bitter compound;

73. at least one polyol, at least one saccharide, at least one nucleotide, and at least one polymer; 74. at least one polyol, at least one saccharide, at least one nucleotide, and at least one protein or protein hydrolysate; At least one polyol, at least one saccharide, at least one nucleotide, and at least one surfactant; 7 6. at least one polyol, at least one saccharide, at least one nucleotide, and at least one flavonoid; An alcohol, at least one saccharide, at least one nucleotide, and at least one alcohol; 7 8. at least one polyol, at least one saccharide, at least one organic acid, and at least one inorganic acid; 7 9. at least one polyol, at least one saccharide, At least one organic acid and at least one bitter compound; 80. at least one polyol, at least one sugar, at least one organic acid, and at least one polymer; 81. at least one polyol, at least one sugar, at least one organic acid, and at least one Protein or protein hydrolysate; -50- 200731934 (47) 82. at least one polyol, at least one sugar a compound, at least one organic acid, and at least one surfactant; 83. at least one polyol, at least one sugar, at least one organic acid, and at least one flavonoid; 8 4. at least one polyol, at least one sugar, at least one organic An acid and at least one alcohol;

8 5. at least one polyol, at least one sugar, at least one inorganic acid, and at least one bitter compound; 8 6. at least one polyol, at least one sugar, at least one inorganic acid, and at least one polymer; An alcohol, at least one saccharide, at least one mineral acid, and at least one protein or protein hydrolysate; 8 8. at least one polyol, at least one saccharide, at least one mineral acid, and at least one surfactant; 8 9. at least one polyol, At least one saccharide, at least one inorganic acid, and at least one flavonoid; 90. at least one polyol, at least one saccharide, at least one inorganic acid, and at least one alcohol; 9.1. at least one polyol, at least one saccharide, at least one bitter taste a compound and at least one polymer; 92. at least one polyol, at least one saccharide, at least one bitter compound, and at least one protein or protein hydrolysate; 93. at least one polyol, at least one saccharide, at least one bitter compound, and at least one interface Active agent; -51 - 200731934 (48) 94. At least one a polyol, a compound, and at least one flavonoid; 95. at least one polyol, at least one saccharide, at least one bitter taste of at least one saccharide, at least one bitter compound, and at least one alcohol; 96. at least one polyol, at least one saccharide, at least one a polymer and at least one protein or protein hydrolysate;

97. at least one polyol, at least one saccharide, at least one polymer, and at least one surfactant; 98. at least one polyol, at least one saccharide, at least one polymer, and at least one flavonoid; 99. at least one polyol, At least one saccharide, at least one polymer, and at least one alcohol; 100. at least one polyol, at least one saccharide, at least one protein or protein hydrolysate, and at least one surfactant; 101. at least one polyol, at least one saccharide, At least one protein or protein hydrolysate' and at least one flavonoid; 102. at least one polyol, at least one saccharide, at least one surfactant, and at least one flavonoid; 10 3. at least one polyol, at least one saccharide, at least a surfactant, and at least one alcohol; and 104. at least one polyol, at least one saccharide, at least one flavonoid, and at least one alcohol. According to the present invention, other combinations of sweet taste improving compositions include: 1 - at least one polyol and at least one amino acid; -52- 200731934 (49) 2 - at least one polyol and at least one polyamino acid; At least one polyol and at least one sugar acid; 4. at least one polyol and at least one nucleotide; 5. at least one polyol and at least one organic acid; 6. at least one polyol and at least one inorganic acid; At least one polyol and at least one bitter compound; 8. at least one polyol and at least one flavoring or flavoring component; φ 9. at least one polyol and at least one polymer; 10. at least one polyol and at least one species Protein or protein water 1 1 . at least a polyol and at least one surfactant 9 12. at least one polyol and at least one species flavonoid; 1 3 at least one polyol and at least one alcohol; At least one type of polyol and at least one emulsifier; 15. at least one type of polyol and at least one inorganic salt; 16. at least one type of polyol and at least one organic salt; 17. at least one type of polyol and at least one type: a mixture of protein or protein water or a low molecular weight amino acid; 1 8 · at least one polyol, At least one amino acid, and at least _ other sweet taste improving additives; 1 9 · at least one polyol, at least one polyamino acid, and at least _ other sweet taste improving additives; 20. at least one polyol, At least one sugar acid, and at least ~ other sweet taste improving additive; -53- 200731934 (50) 21. at least one polyol, at least one nucleotide, and at least one other sweet taste improving additive; a polyol, at least one organic acid, and at least one other sweet taste improving additive; 23. at least one polyol, at least one mineral acid, and at least one other sweet taste improving additive; 24. at least one polyol, at least one bitter taste a compound, and at least one other sweet taste improving additive; 2 5. at least one polyol, at least one flavoring or flavoring ingredient, and Less than one other sweet taste improving additive; 26. at least one polyol, at least one polymer, and at least one other sweet taste improving additive; 2 7. at least one polyol, at least one protein or protein hydrolysate, and at least one Other sweet taste improving additives; 2 8. at least one polyol, at least one surfactant, and at least one other sweet taste improving additive; 2 9. at least one polyol, at least one flavonoid, and at least one other sweet a taste improving additive; 30. at least one polyol, at least one alcohol, and at least one other sweet taste improving additive; 3 1. at least one polyol, at least one amino acid, and at least one polyamino acid; At least one polyol, at least one amino acid, at least one polyamino acid, and at least one sugar acid; -54- 200731934 (51) 33. at least one polyol, at least one amino acid, at least one polyamine group An acid, at least one sugar acid, and at least one nucleotide; 34. at least one polyol, at least one amino acid, at least one polyamino acid At least one sugar acid, at least one nucleotide, and at least one organic acid; 3 5. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least An organic φ acid, and at least one inorganic acid; 36. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one An inorganic acid, and at least one bitter compound; 37. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid At least one bitter compound, and at least one polymer; #3 8 . at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, At least one inorganic acid, at least one bitter compound, at least one polymer, and at least one protein or protein hydrolysate; At least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least a protein or protein hydrolysate, and at least one surfactant; -55- 200731934 (52) 40. at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleoside An acid, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, at least one surfactant, and at least one flavonoid;

4 1 . at least one polyol, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymerization And at least one protein or protein hydrolysate, at least one surfactant, at least one flavonoid, and at least one alcohol; 42. at least one polyol, at least one amino acid, and at least one sugar acid; 43. at least one polyol At least one amino acid and at least one nucleotide; 44. at least one polyol, at least one amino acid, and at least one organic acid; 4 5. at least one polyol, at least one amino acid, and at least one inorganic acid; 4 6. at least one polyol, at least one amino acid, and at least one bitter compound; 4 7. at least one polyol, at least one amino acid, and at least one polymer; 48. at least one polyol, at least one amino acid And at least one protein or protein hydrolysate; -56- 200731934 (53) 49. at least one polyol, at least one amino acid, and a surfactant; 50. a flavonoid; at least one polyol, at least one amino acid, and at least one class 51. at least one polyol, at least one amino acid, and at least one alcohol 52. a sugar acid; at least one polyol, At least one polyamino acid and at least one of 53 nucleotides; at least one polyol, at least one polyamino acid, and at least one of 54. an organic acid; at least one polyol, at least one polyamino acid, and at least one of 55. An organic salt; at least one polyol, at least one polyamino acid, and at least one 56. inorganic acid; at least one polyol, at least one polyamino acid, and at least one 57. an inorganic salt; at least one polyol, at least one polyamine a base acid and at least one of 58. at least one polyol, at least one polyamino acid, and at least one bitter compound 59. a polymer; at least one polyol, at least one polyamino acid, and at least one 60. at least one polyol, at least Polyamino acid and at least one protein or protein hydrolysate -57- 200731934 (54) 6 1 . At least one polyol, at least one polyamine An acid and at least one surfactant; 62. at least one polyol, at least one polyamino acid, and at least one flavonoid; 63. at least one polyol, at least one polyamino acid, and at least one alcohol; 6 4. at least one a polyol, at least one sugar acid, and at least one nucleoside, an acid; 65. at least one polyol, at least one sugar acid, and at least one organic acid; 66. at least one polyol, at least one sugar acid, and at least one inorganic acid 6 7 . at least one polyol, at least one sugar acid, and at least one bitter compound; 68. at least one polyol, at least one sugar acid, and at least one polymer; 69. at least one polyol, at least one sugar acid, and at least a protein or protein hydrolysate; 70. at least one polyol, at least one sugar acid, and at least one surfactant; 7 1 . at least one polyol, at least one sugar acid, and at least one flavonoid; 72. at least one polyol, At least one sugar acid and at least one alcohol; 73. at least one polyol, at least one nucleotide, and at least one of -58-200731934 (55)

74. At least one polyol, organic acid; 7 5. at least one polyol, a taste compound; 76. at least one polyol, a compound; 77. at least one polyol, white matter or protein hydrolysate; At least one polyol, a surfactant; 79. at least one polyol, flavonoid; 8 至少. at least one polyol, 981, at least one polyol, organic acid; 8 2 at least one polyol, a taste compound; 3. at least one polyol, compound; 8 4. at least one polyol, white matter or protein hydrolysate; 8 5. at least one polyol, at least one nucleotide and at least one without at least one nucleotide and at least one bitter At least one nucleotide and at least one polyacid and at least one nucleotide and at least one nucleotide and at least one nucleotide and at least one nucleotide and at least one alcohol and at least one organic acid and At least one at least one organic acid and at least one bitter at least one organic acid and at least one poly-at least one organic acid and at least one egg at least one organic acid and at least界界-59-200731934 (56) Surfactant; 86. At least one polyol, at least one organic acid and at least one flavonoid; 8 7. At least one polyol, at least one organic acid and at least one alcohol 98 8 . At least one polyol, at least one inorganic acid, and at least one bitter compound; φ 8 9 . at least one polyol, at least one inorganic acid, and at least one polymer; 90. at least one polyol, at least one inorganic acid, and at least one protein Or protein hydrolysate; 9 1 . at least one polyol, at least one inorganic acid, and at least one surfactant; 92. at least one polyol, at least one inorganic acid, and at least one flavonoid; #93. at least one polyol, at least An inorganic acid and at least one alcohol 9 4. at least one polyol, at least one bitter compound, and at least one polymer; 9 5. at least one polyol, at least one bitter compound, and at least one protein or protein hydrolysate; a polyol, at least one bitter compound, and at least one surfactant; 9 7. at least one polyol, a bitter compound and at least one-60-200731934 (57) species of flavonoids; 9 8 · at least ~& «polyol, at least one bitter compound and at least one alcohol; 9 9 · at least ~ polyol, at least one polymer And at least one protein or protein hydrolysate; 1 0 0 . at least s _ polyol, at least one polymer, and at least one surfactant;

10 1 5 small • 31 ^ ~ species polyol, at least one polymer and at least one flavonoid; 1 02 · at least ~ polyol, at least one polymer and at least one alcohol; 103 · at least one polyol, at least one protein Or a protein hydrolysate and at least one surfactant; 104· at least one polyol, at least one protein or protein hydrolysate, and at least one flavonoid; 1 05· at least one polyol, at least one surfactant, and at least one flavonoid; 1 0 6. at least one polyol, at least one surfactant, and at least one alcohol; 107. at least one polyol, at least one flavonoid, and at least one alcohol; 108. at least one sweet taste improving additive and erythritol; At least one sweet taste improving additive and maltitol; 1 1 0. at least one sweet taste improving additive and mannitol; -61 - 200731934 (58) 1 1 1 . at least one sweet taste improving additive and sorbitol; 1 i 2. at least one sweet taste improving additive and lactitol; 1 1 3 . at least one sweet taste improving additive and xylitol; 1 1 4. at least one sweet taste improvement Additives and isomalt; 1 15 5. at least one sweet taste improving additive and propylene glycol; ii 6. at least one sweet taste improving additive and glycerin; 1 1 7. at least one sweet taste improving additive and palatinose; φ 1 1 8 . at least one sweet taste improving additive and reduced isomalt-oligosaccharide 1 1 9. at least one sweet taste improving additive and reduced wood-oligosaccharide; 12 0. at least one sweet taste improving additive and reduced gentian - oligosaccharide; 1 2 1 . at least one sweet taste improving additive and reduced maltose syrup; 122. at least one sweet taste improving additive and reduced glucose syrup; 1 23 . at least one sweet taste improving additive, erythritol, and At least one other polyol; ♦ 124. at least one sweet taste improving additive, maltitol, and at least one other polyol; 1 2 5 . at least one sweet taste improving additive, mannitol, and at least one other polyol; At least one sweet taste improving additive, sorbitol, and at least one other polyol; 1 2 7. at least one sweet taste improving additive, lactitol, and at least one other polyol; 1 2 8 . a sweet taste improving additive, xylitol, and at least one-62-200731934 (59) other polyol; 1 29 · at least one sweet taste improving additive other polyol; 1 3 0 · at least one sweet taste improving additive Other polyols; 1 3 1 · at least one sweet taste improving additive other polyol; • 132. at least one sweet taste improving additive one other polyol; 133. at least one sweet taste improving additive 'and at least one other polyol; 134· At least one sweet taste improving additive at least one other polyol; 1 3 5 • at least one sweet taste improving additive and at least one other polyol; • 136· at least one sweet taste improving additive and at least one other polyol; and 137. at least one Sweet taste improving additive and at least one other polyol. According to a specific example of the present invention, the other sweets include: 1 at least one polyol and tagatose; 2. at least one polyol and trehalose; 3. at least one polyol and galactose; isomalc, and at least a propylene glycol, and at least one, glycerin, and at least one, palatinose, and at least * reduced isomald-oligosaccharide, reduced wood-oligosaccharide, and reduced gentian-oligosaccharide, reduced Maltose syrup, reduced glucose syrup, combination of taste improving compositions - 63- 200731934 (60) 4. at least one polyol and rhamnose; 5. at least one polyol and dextrin; 6. at least one polyol And cyclodextrin; 7. at least one polyol and α-cyclodextrin, A-cyclodextrin or r-cyclodextrin; 8. at least one polyol and maltodextrin; 9. at least one polyol and a polysaccharide; φ 10. at least one polyol and sucrose; 1 1. at least one polyol and glucose; 1 2. at least one polyol and fructose; 1 3. at least one polyol and isoerythrocyanine; Polyol and arabinose; 1 5. At least one polyol and xylose; Less than one polyol and lyxose; 17. at least one polyol and allose; Φ 18. at least one polyol and altrose; 19. at least one polyol and mannose; 2 0. at least one polyol And idose; 21. at least one polyol and talose; 22. at least one polyol and lactose; 2 3. at least one polyol and maltose; 2 4. at least one polyol and invert sugar; Polyol and trehalose; 26. at least one polyol and isotrehalose; -64- 200731934 (61) 27. At least one polyol and new trehalose; 28. at least one polyol and palatinose; At least one polyol and galactose; 3 〇. at least one polyol and beet oligosaccharide; 3 1. at least one polyol and isomalt-oligosaccharide; 3 2 at least one polyol and isomalt; 33. at least one Polyol and isomaltotriose;

34. at least one polyol and pannoose; 35. at least one polyol and wood-oligosaccharide; 36. at least one polyol and xylotriose; 37. at least one polyol and xylobiose; 3 8. at least one Polyol and gentian-oligosaccharide; 3 9. at least one polyol and gentiobiose; 40. at least one polyol and gentiotriose; 41. at least one polyol and gentiotetraose; 42. at least one Polyol and sorbose; (niger 43. at least one polyol and oligosaccharides); 44. at least one polyol and palatinose oligosaccharide; 45. at least one polyol and fructose; a polyol and fructooligosaccharide; 47. at least one polyol and canetriose; 48. at least one polyol and nystose 49. at least one polyol and maltotetraol; -65- 200731934 62 0123456789012 5555555555666 Tang alcohol eye one-one-* bud bud wheat and alcohol alcohol yuan a lot of tlmll till 9 _ 1 1 to the Tang Tang Tang tour 椤 three four five bud bud wheat wheat and and alcohol alcohol Yuan Yuan is much more Wf 1 dmil 1 1 1 Less to as far as Tang Sixty-seven buds of wheat and wheat and alcoholic elements are more tlmll tlmll 1 1 to as little as sugar to sugar ketones and honey alcohols and more than a few Wf two 1 1 few to at least as little as to Tang Tang seed Li cotton And a large number of alcoholic alcohols Umll tlmlls _ sugar cores and alcohols as many as a few to many yuan Umll · species one different and different alcoholic alcohol pulp sugar rice; jade sugar body sugar liquid high structure and such as HFCS55 , HFCS42 or HFCS90) or starch syrup; ϋ 64. at least one polyol and complex sugar; 65. at least one polyol and soybean oligosaccharide; 66. at least one polyol and glucose syrup; 6 7. at least one polyol, Tagatose, and at least one other saccharide 68. At least one polyol, trehalose, and at least one other saccharide 69. at least one polyol, galactose, and at least one other saccharide - 66 - 9 200731934 (63) 70. At least one polyol, rhamnose, and at least one other saccharide 71. at least one polyol, dextrin, and at least one other saccharide; 72. at least one polyol, cyclodextrin, and at least one other saccharide 73. at least one polyol, A-cyclodextrin, and at least one other saccharide; φ 74. at least one polyol, maltodextrin, and at least one other saccharide; 75. at least one polyol, dextran, and At least one other saccharide 76. at least one polyol, sucrose, and at least one other saccharide; 77. at least one polyol, glucose, and at least one other saccharide. 7. 8. at least one polyol, fructose, and at least one other saccharide; 79. at least one polyol, isoerythrocyanine, and at least one other saccharide; 80. at least one polyol, arabinose, and at least one other saccharide; 81. at least one polyol, xylose, and at least one other saccharide; 8 2. at least one polyol, lyxose, and at least one other saccharide 83. at least one polyol, allose, and at least one other saccharide-67-200731934 (64) 84. at least one polyol, Azhuo Sugar, and at least one other sugar 8 5. At least one polyol, mannose, and at least one other sugar 86. At least one polyol, idose, and at least one other sugar

I 8 7. at least one polyol, talose, and at least one other saccharide 8 8. at least one polyol, lactose, and at least one other saccharide; 89. at least one polyol, maltose, and at least one other saccharide 90 At least one polyol, invert sugar, and at least one other sugar 91. At least one polyol, trehalose, and at least one other sugar 9 Φ 92. at least one polyol, isotrehalose, and at least one other sugar; At least one polyol, new trehalose, and at least one other saccharide; 9 4. at least one polyol, palatinose, and at least one other saccharide; 9 5. at least one polyol, galactose, and at least one other Carbohydrate 9 6. at least one polyol, beet oligosaccharide, and at least one other sugar-68- 9 200731934 (65); 97. at least one polyol, isomalt-oligosaccharide, and at least one other sugar; At least one polyol, isomaltose, and at least one other sugar; 99. at least one polyol, isomaltose, and at least one other sugar; Φ 100. at least one polyol, Pannoose, and at least one other saccharide; 1 〇 1. at least one polyol, wood-oligosaccharide, and at least one other saccharide; 102. at least one polyol, xylotriose, and at least one other saccharide; At least one polyol, xylobiose, and at least one other sugar; 104. at least one polyol, gentian-oligosaccharide, and at least one other sugar; i 05. at least one polyol, gentiobiose, and at least a further saccharide; 10 6. at least one polyol, gentiotriose, and at least one other saccharide; 107. at least one polyol, gentiotetraose, and at least one other saccharide; 10 8. at least one polyol, sorbitol Sugar, and at least one other sugar-69- 200731934 (66); i 0 9. at least one polyol, nigelol-g oligosaccharides, and at least one other sugar; 1 1 〇. at least one polyol, para Gold oligosaccharide other sugars; 111. at least one polyol, fructose, and at least φ 112. at least one polyol, fructooligosaccharide, and to a class; 113. at least one polyol, cane trisaccharide, and sugar; to a polyol, a nissie, and a genus; 115. at least one polyol, maltotetraol, and a saccharide; #1 1 6. at least one polyol, maltotriol, and a saccharide; Alcohol, malt-oligosaccharide, and saccharide; 1 18 8. at least one polyol, maltotriose, and saccharide; 119. at least one polyol, maltotetraose, and saccharide; 12 0. at least one polyol , maltopentaose, and | sugar (nigero-, and at least one other sugar less one other sugar at least one other less than one other sugar at least one other at least one other at least one other at least one other at least one other at least one other -70 - 200731934 (67) saccharides; 121. at least one polyol, maltohexaose, and at least one other saccharide; 1 22. at least one polyol, maltoheptaose, and at least one other saccharide; i 23. at least one plural An alcohol, a lactulose, and at least one other saccharide; φ 124. at least one polyol, melibiose, and at least one other saccharide; 12 5. at least one polyol, linseed, and at least one Other sugars; 126. at least one polyol, rhamnose, and at least one other sugar; 127. at least one polyol, ribose, and at least one other sugar 9 # 128. at least one polyol, isomerized liquid sugar, and At least one other saccharide; 129. at least one polyol, high fructose amount corn syrup (such as HFCS55, HFCS42 or HFCS90) or starch syrup, and at least one other saccharide; 13 0. at least one polyol, glycoside, and at least one Other saccharides; 1 3 1 . at least one polyol, soybean oligosaccharide, and at least one other saccharide; -71 - 200731934 (68) 132. at least one polyol, glucose syrup, and at least one other saccharide; 133. at least one saccharide And erythritol; 134. at least one saccharide and maltitol; 135. at least one saccharide and mannitol; 136. at least one saccharide and sorbitol; 137. at least one saccharide and lactitol; Φ 1 3 8 . at least one saccharide and xylitol; 139. at least one saccharide and isomalt; 140. at least one saccharide and propylene glycol; i 4 1 . at least one saccharide and glycerin; At least one saccharide and palatinose; 14 3. at least one saccharide and reduced isomalt-oligosaccharide; 144. at least one saccharide and reduced wood-oligosaccharide; 145. at least one saccharide and reduced gentian- Oligosaccharide; # 146. at least one saccharide and reduced maltose syrup; 147. at least one saccharide and reduced glucose syrup; 14 8. at least one saccharide, erythritol, and at least one other polyol; 149. at least one saccharide And maltitol, and at least one other polyol; i 50. at least one saccharide, mannitol, and at least one other polyol; 151. at least one saccharide, sorbitol, and at least one other 72-200731934 (69) a alcohol; 15 2. at least one sugar, lactitol, and at least one other polyol; i 53 · at least one sugar, xylitol, and at least one other polyol; 15 4. at least one sugar, isomalt, and At least one other polyol; φ 1 5 5 . at least one saccharide, propylene glycol, and at least one other polyol; i 5 6. at least one saccharide, glycerin, and at least one other polyol 9 157. a saccharide, a palatinose, and at least one other polyol; 158. at least one saccharide, reduced isomalt-oligosaccharide, and at least one other polyol; 159. at least one saccharide, reduced wood-oligosaccharide, And at least one other polyol; 160. at least one saccharide, reduced gentian-oligosaccharide, and at least one other polyol; 166. at least one saccharide, reduced maltose syrup, and at least one other polyol; At least one saccharide, reduced glucose syrup, and at least one other polyol. According to the present invention, the other sweet taste improving composition combination further comprises: -73- 200731934 (70) 1. at least one saccharide and at least one amino acid; 2. at least one saccharide and at least one polyamino acid; a saccharide and at least one sugar acid; 4. at least one saccharide and at least one nucleotide; 5. at least one saccharide and at least one organic acid; 6. at least one saccharide and at least one inorganic acid; 7. at least one saccharide and at least one Bitter compound

8 - at least one saccharide and at least one flavoring or flavoring component; 9 - at least one saccharide and at least one polymer; 10. at least one saccharide and at least one protein or protein hydrolyzed % 1 1 - at least one saccharide and at least one surfactant 1 2 · at least one saccharide and at least one flavonoid; 1 3 at least one saccharide and at least one alcohol; hydrolyzate

14. A mixture of at least one sugar and at least one protein or protein or a low molecular weight amino acid; 1 5 · at least one saccharide and at least one emulsifier; 16· at least one saccharide and at least one inorganic salt; 17. at least one saccharide, At least one amino acid, and at least one of its sweet taste improving additives; 18· at least one sugar, at least one polyamino acid, and to other sweet taste improving additives; 19. at least one sugar, at least one sugar acid, and at least ~ Sweet taste improving additive; -74- 200731934 (71) 20· at least one sugar, at least one nucleotide, and at least one other sweet taste improving additive; 2 1 . at least one sugar, at least one organic acid, and at least a further sweet taste improving additive; 22. at least one sugar, at least one mineral acid, and at least one other sweet taste improving additive; 23. at least one sugar, at least one bitter compound 'and at least ~ Β other sweet a taste improving additive; 2 4. at least one sugar, at least one flavoring or flavoring ingredient, and at least one other sweet taste improving Additive; 25· at least one sugar, at least one polymer, and at least one other sweet taste improving additive; 26· at least one sugar, at least one protein or protein hydrolyzed cow, and at least one other sweet taste improving additive; 2 7 · at least one saccharide, at least one surfactant, and at least ～ one other sweet taste improving additive; 28· at least one saccharide, at least one flavonoid, and at least one other sweet taste improving additive; a saccharide, at least one alcohol, and at least one other sweet taste improving additive; 30. at least one saccharide, at least one amino acid, and at least one polyamino acid; 3 1 · at least one saccharide, at least one amino acid, at least a polyamino acid, and at least one sugar acid; -75- 200731934 (72) 32. at least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, and at least one nucleotide; 3 3 . at least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, and At least one organic acid;

3 4. at least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, and at least one inorganic acid; 35. at least one saccharide, at least An amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, and at least one bitter compound; 3 6. at least one sugar, at least one amine group An acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, and at least one polymer; 3 7. at least one sugar, at least one An amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, and at least one protein or protein hydrolysate ; 3 8 . at least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, to a less than one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one protein or protein hydrolysate, and at least one surfactant; -76- 200731934 (73) 39. At least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer, at least one a protein or protein hydrolysate, at least one surfactant, and at least one flavonoid;

40. at least one saccharide, at least one amino acid, at least one polyamino acid, at least one sugar acid, at least one nucleotide, at least one organic acid, at least one inorganic acid, at least one bitter compound, at least one polymer At least one protein or protein hydrolysate, at least one surfactant, at least one flavonoid, and at least one alcohol; 41. at least one saccharide, at least one amino acid, and at least one sugar acid 4. 2. at least one saccharide, at least An amino acid and at least one nucleotide; 43. at least one saccharide, at least one amino acid, and at least one organic acid; 44. at least one saccharide, at least one amino acid, and at least one inorganic acid; a saccharide, at least one amino acid, and at least one bitter compound; 4 6. at least one saccharide, at least one amino acid, and at least one polymer; 47. at least one saccharide, at least one amino acid, and at least one protein or protein hydrolysate -77- 200731934 (74) 48. at least one saccharide, at least one amino acid, and at least one surfactant; a saccharide, at least one amino acid, and at least one flavonoid; 5 至少. at least one saccharide, at least one amino acid, and at least one alcohol; 5 1 . at least one saccharide, at least one polyamino acid, and at least one sugar acid ;

5 2. at least one saccharide, at least one polyamino acid, and at least one nucleotide; 5 3. at least one saccharide, at least one polyamino acid, and at least one organic acid; 5 4. at least one saccharide, at least one polyamine a base acid and at least one inorganic acid; 5 5. at least one sugar, at least one polyamino acid, and at least one bitter compound; 5 6. at least one sugar, at least one polyamino acid, and at least one polymer; a saccharide, at least one polyamino acid, and at least one protein or protein hydrolysate; 5 8. at least one saccharide, at least one polyamino acid, and at least one surfactant; 5 9. at least one saccharide, at least one polyamine An acid and at least one flavonoid; 60. at least one saccharide, at least one polyamino acid, and at least one alcohol-78-200731934 (75) 9 6 1 . at least one saccharide, at least one sugar acid, and at least one nucleotide 9 62 At least one sugar, at least one sugar acid, and at least one organic acid 9 63. at least one sugar, at least one sugar acid, and at least one inorganic acid 9 φ 64. at least one sugar, at least one a sugar acid and at least one bitter compound; 6 5. at least one sugar, at least one sugar acid and at least one polymer 66. at least one sugar, at least one sugar acid and at least one protein or protein hydrolysate; 6 7. at least one sugar, At least one sugar acid and at least one surfactant; 68. at least one sugar, at least one sugar acid and at least one flavonoid, 6 9. at least one sugar, at least one sugar acid, and at least one alcohol; 70. at least one sugar At least one nucleotide and at least one organic acid; 71 1 . at least one saccharide, at least one nucleotide, and at least one inorganic acid; 7 2. at least one saccharide, at least one nucleotide, and at least one bitter compound; - 200731934 (76) 73. at least one saccharide, at least one nucleotide, and at least one polymer; 74. at least one saccharide, at least one nucleotide, and at least one protein or protein hydrolysate; 75. at least one saccharide, at least one Nucleotide and at least one surfactant; 76. at least one saccharide, at least one nucleotide, and at least one yellow

77. at least one saccharide, at least one nucleotide, and at least one alcohol; 7 8. at least one saccharide, at least one organic acid, and at least one inorganic 79. at least one saccharide, at least one organic acid, and at least one bitter compound; 80. a saccharide, at least one organic acid, and at least one polymer; #8 1 . at least one saccharide, at least one organic acid, and at least one protein or protein hydrolysate; 8 2. at least one saccharide, at least one organic acid, and at least one interfacial activity And at least one saccharide, at least one organic acid, and at least one flavonoid; 8 4. at least one saccharide, at least one organic acid, and at least one alcohol; 8.5. at least one saccharide, at least one inorganic acid, and at least one bitter taste a compound; at least one saccharide, at least one inorganic acid, and at least one polymerization 87. at least one saccharide, at least one inorganic acid, and at least one protein or protein hydrolysate 88. an active agent; at least one a saccharide, at least one inorganic acid, and at least one interface 89. a ketone; at least one saccharide At least one inorganic acid and at least one yellow color 90. at least one saccharide, at least one inorganic acid, and at least one alcohol; 91. a polymer; at least one saccharide, at least one bitter compound, and at least one 92. at least one saccharide, at least one bitter compound And at least one protein or protein hydrolysate; 93. at least one saccharide, at least one bitter compound, and at least one surfactant; 94. flavonoids; at least one saccharide, at least one bitter compound, and at least one 95. alcohol; at least one saccharide, At least one bitter compound and at least one 96. at least one saccharide, at least one polymer, and at least one protein or protein hydrolysate 97. an active agent; at least one saccharide, at least one polymer, and at least one interface 98. at least one saccharide, at least one a polymer and at least one yellow-like -81 - 200731934 (78) ketone; 9 9. at least one saccharide, at least one polymer and at least one alcohol; 10 0. at least one saccharide, at least one protein or protein hydrolysate, and at least one interface Active agent; ii. at least one a sugar, at least one protein or protein hydrolysate, and at least one flavonoid; 1 〇2. at least one saccharide, at least one surfactant, and at least one

1 03. at least one saccharide, at least one surfactant, and at least one alcohol; 104. at least one saccharide, at least one flavonoid, and at least one alcohol 105. at least one sweet taste improving additive and D-tagatose; 1 06. a sweet taste improving additive and trehalose; 107. at least one sweet taste improving additive and D-galactose; 1 08. at least one sweet taste improving additive and rhamnose; 1 09. at least one sweet taste improving additive and dextrin; 1 1 〇. at least one sweet taste improving additive and cyclodextrin; ii ί. at least one sweet taste improving additive and ^-cyclodextrin; 1 1 2. at least one sweet taste improving additive and maltodextrin; 1 1 3 At least one sweet taste improving additive and dextran; 1 1 4. at least one sweet taste improving additive and sucrose; 1 15. at least one sweet taste improving additive and glucose; 1 1 6. at least one sweet taste improving additive and fructose; -82- 200731934 (79) 1 1 7. At least one sweet taste improving additive and isoerythrocyanin; 1 18 . At least one sweet taste improving additive and arabinose; 1 1 9. at least one sweet taste improving additive and xylose ; 12 0. to a sweet taste improving additive and lysine; 1 2 1 . at least one sweet taste improving additive and allose; 1 22 . at least one sweet taste improving additive and altrose; 1 23 . at least one sweet taste improving additive and Mannose

12 4. At least one sweet taste improving additive and idose; 1 2 5 . at least one sweet taste improving additive and talose; 12 6. at least one sweet taste improving additive and lactose; 12 7. at least one sweet taste improving additive And maltose; 1 28. at least one sweet taste improving additive and invert sugar; 12 9. at least one sweet taste improving additive and trehalose; 1 30. at least one sweet taste improving additive and iso-trehalose; 1 3 1 . Sweet taste improving additive and new trehalose; 1 3 2 . at least one sweet taste improving additive and palatinose; 13 3. at least one sweet taste improving additive and galactose; 1 3 4 . at least one sweet taste improving additive and beet Oligosaccharide; 1 3 5 . at least one sweet taste improving additive and isomalto-oligosaccharide; 136. at least one sweet taste improving additive and isomaltose; 1 3 7 . at least one sweet taste improving additive and isomaltose; i 3 8 . at least one sweet taste improving additive and pannoose; 1 3 9 . at least one sweet taste improving additive and wood-oligosaccharide; 14 0. at least one sweet taste improving additive and xylotriose; -83· 200731934 ( 80) 1 4 1 . At least one Sweet taste improving additive and xylobiose; 1 42. at least one sweet taste improving additive and gentian-oligosaccharide; i 43. at least one sweet taste improving additive and gentiobiose; i 44. at least one sweet taste improving additive and Gentian trisaccharide; 1 45. at least one sweet taste improving additive and gentiotetraose; 1 4 6. at least one sweet taste improving additive and sorbose; i 47. at least one sweet taste improving additive and nigelol-oligosaccharide ;

1 48. at least one sweet taste improving additive and palatinose oligosaccharide; 14 9. at least one sweet taste improving additive and fructose; 150. at least one sweet taste improving additive and fructooligosaccharide; i 5 1 . at least one Sweet taste improving additive and cane fructose; 15 2. at least one sweet taste improving additive and nissin; 1 5 3 . at least one sweet taste improving additive and maltotetraol; 15 4. at least one sweet taste improving additive and Maltotriol; 1 5 5 . at least one sweet taste improving additive and malt-oligosaccharide; 15 6. at least one sweet taste improving additive and maltotriose; 15 7. at least one sweet taste improving additive and malt four Sugar; 1 5 8 . at least one sweet taste improving additive and maltopentaose; 15 9. at least one sweet taste improving additive and malto hexose; 16 0. at least one sweet taste improving additive and maltoheptaose; i 6 At least one sweet taste improving additive and lactulose; 16 2. at least one sweet taste improving additive and melibiose; 1 63. at least one sweet taste improving additive and raffinose; 1 6 4 . at least one sweet taste improving additive And rhamnose; -84- 200731934 (81) i 65. at least a sweet taste improving additive and ribose; i 66. at least one sweet taste improving additive and isomerized liquid sugar; i 6 7. at least one sweet taste improving additive and high fructose amount corn syrup (such as HFCS55, HFCS42 or HFCS90) or starch Syrup; 1 68. at least one sweet taste improving additive and glycoside; 1 6 9. at least one sweet taste improving additive and soybean oligosaccharide; 1 70. at least one sweet taste improving additive and glucose syrup; φ 171. at least one sweet a taste improving additive, D-tagatose, and at least one other sugar; 1 72. at least one sweet taste improving additive, trehalose, and at least one other sugar; 17 3. at least one sweet taste improving additive, D-galactose, And at least one other sugar; 1 7 4. at least one sweet taste improving additive, rhamnose, and at least one other sugar; φ 1 75. at least one sweet taste improving additive, dextrin, and at least one other sugar; At least one sweet taste improving additive, cyclodextrin, and at least one other sugar; 177. at least one sweet taste improving additive, yS-cyclodextrin, and at least one other sugar; a sweet taste improving additive, maltodextrin, and at least one other sugar; 1 7 9. at least one sweet taste improving additive, dextran, and at least one -85. 200731934 (82) other sugars; 1 8 〇 At least one sweet taste improving additive, sucrose, and at least one other sugar; 1 8 1 . at least one sweet taste improving additive, glucose, and at least one other sugar; 1 8 2. at least one sweet taste improving additive, fructose, and at least a further saccharide; φ 1 8 3 . at least one sweet taste improving additive, isoerythrocyanose, and at least one other saccharide; 1 8 4. at least one sweet taste improving additive, arabinose, and at least one other saccharide; 1 8 5 At least one sweet taste improving additive, xylose, and at least one other sugar; 1 8 6 . at least one sweet taste improving additive, lyxose, and at least one other sugar; φ 1 87. at least one sweet taste improving additive, Loose sugar, and at least one other sugar; 1 8 8 . at least one sweet taste improving additive, altrose, and at least one other sugar; 1 8 9 . at least one sweet taste change a good additive, mannose, and at least one other sugar; 1 90. at least one sweet taste improving additive, idose, and at least one other sugar; 1 9 1 . at least one sweet taste improving additive, talose, and at least one -86- 200731934 (83) other sugars; 192. at least one sweet taste improving additive, lactose, and at least one other sugar; 1 93. at least one sweet taste improving additive, maltose, and at least one other sugar; 194. at least one a sweet taste improving additive, an invert sugar, and at least one other sugar; 1 95. at least one sweet taste improving additive, trehalose, and at least one other sugar; 1 9 6. at least one sweet taste improving additive, isotrehalose, and at least a further saccharide; 1 9 7. at least one sweet taste improving additive, new trehalose, and at least one other saccharide; 19 8. at least one sweet taste improving additive, palatinose, and at least one other saccharide; φ 1 99. At least one sweet taste improving additive, galactose, and at least one other sugar; 200. at least one sweet taste improving additive, beet oligosaccharide, At least one other sugar; 20 1. at least one sweet taste improving additive, isomalt-oligosaccharide, and at least one other sugar; 2 02. at least one sweet taste improving additive, isomaltose, and at least one other sugar; 2 0 3 At least one sweet taste improving additive, isomaltose, and to -87-200731934 (84) less one other sugar; 204. at least one sweet taste improving additive, pannoose, and at least one other sugar; 205. at least one a sweet taste improving additive, a wood-oligosaccharide, and at least one other sugar; 206. at least one sweet taste improving additive, xylotriose, and at least one other sugar; φ 207. at least one sweet taste improving additive, xylobiose, and At least one other sugar; 208. at least one sweet taste improving additive, gentian-oligosaccharide, and at least one other sugar; 209. at least one sweet taste improving additive, gentiobiose, and at least one other sugar; 2 1 〇. At least one sweet taste improving additive, gentian trisaccharide, and at least one other sugar; φ 2 1 1 . at least one sweet taste improving additive, gentian tetraose, and Less than one other sugar; 2 1 2 . at least one sweet taste improving additive, sorbose, and at least one other sugar; 2 13. at least one sweet taste improving additive, nigelol-oligosaccharide, and at least one other sugar; At least one sweet taste improving additive, palatinose oligosaccharide, and at least one other sugar; 2 1 5 . at least one sweet taste improving additive, fructose, and at least one -88-200731934 (85) other sugars; 2 1 6 . At least one sweet taste improving additive, fructooligosaccharide, and at least one other sugar; 2 17 7 . at least one sweet taste improving additive, cane trisaccharide, and at least one other sugar; 2 18 . At least one sweet taste improving additive, Nistran, and at least one other saccharide; φ 2 1 9. at least one sweet taste improving additive, maltotetraol, and at least one other saccharide; 220. at least one sweet taste improving additive, maltotriol, and at least one Other sugars; 2 2 1. at least one sweet taste improving additive, malt-oligosaccharide, and at least one other sugar; 222. at least one sweet taste improving additive, maltotriose, and a further sugar; #223. at least one sweet taste improving additive, maltotetraose, and at least one other sugar; 2 24. at least one sweet taste improving additive, maltopentaose, and at least one other sugar; 2 2 5. At least one sweet taste improving additive, malto hexose, and at least one other sugar; 2 2 6. at least one sweet taste improving additive, maltoheptaose, and at least one other sugar; 2 2 7 . at least one sweet taste improving additive , lactulose, and at least one 89-200731934 (86) other sugars; 228. at least one sweet taste improving additive, melibiose, and at least one other sugar; 229. at least one sweet taste improving additive, raffinose, and At least one other sugar; 23 0· at least one sweet taste improving additive, rhamnose, and at least one other sugar; g 23 1 · at least one sweet taste improving additive, ribose, and at least one other sugar; 232· at least one sweet taste Modified additive, isomerized liquid sugar, and at least one other sugar; 23 3 · at least one sweet taste improving additive, high fructose corn syrup (such as HFCS55 HFCS42 or HFCS90) or starch syrup, and at least one other saccharide; 234. at least one sweet taste improving additive, glycated sugar, and at least one φ other sugar; 23 5. at least one sweet taste improving additive, soybean oligosaccharide, and At least one other sugar; and 23 6· at least one sweet taste improving additive, glucose syrup, and at least one other sugar. In another embodiment, the functional sweetener composition comprises at least one natural and/or synthetic high potency sweetener and at least one functional ingredient and a plurality of sweet taste improving additives, preferably 3 or more sweeteners. a taste improving additive, and more preferably 4 or more sweet taste improving additives, wherein each sweet taste is changed to -90 - 200731934 (87). The good additive is present such that any sweet taste improving additive is not substantially damaged. And the taste of the functional sweetener composition. In other words, the portion of the sweet taste improving additive in the functional sweetener composition is well balanced so that none of the sweet taste improving additives substantially detract from the taste of the functional sweetener composition. According to a particular embodiment of the invention, the functional sweetener composition provided herein comprises at least one sweet taste improving composition which is effective to impart a functional sweetener composition to the functional sweetener composition. An aqueous solution having an osmotic pressure of at least 10 mOsmoles/L, wherein the at least one natural and/or synthetic high-potency sweetener is present in the aqueous solution in an amount sufficient to provide a maximum sweetness equivalent to the sweetness provided by the aqueous solution of sucrose by 1% by weight. Serving amount. As used herein, '' mOsmoles/L" refers to the milli-permeability per liter. According to another embodiment, the functional sweetener composition comprises at least one sweet taste improving composition, and the amount of the functional sweetener composition is effective to impart an aqueous solution of the functional sweetener composition. 〇 to an osmotic pressure of 500 s sm ο 1 es / L, preferably an osmotic pressure of 25 to 500 mOsmoles/L, more preferably an osmotic pressure of 100 to 500 mOsmoles/L, and even more preferably 200 An osmotic pressure of 500 mOsmoles/L, and optimally an osmotic pressure of 300 to 500 mOsmoles/L, wherein the at least one natural and/or synthetic high-potency sweetener is sufficient in the aqueous solution to provide maximum sweetness equivalent to 1 份% by weight of the sucrose aqueous solution provided by the amount of sweetness. When a plurality of sweet taste improving compositions are combined with at least one natural and/or synthetic high potency sweetener and at least one functional ingredient, the osmotic pressure provided is the osmotic pressure after all of the plurality of sweet taste improving compositions are combined. -91 - 200731934 中 C, the amount of the ear 値 之 之 之 之 之 透 透 透 透 有 有 有 有 有 有 有 有 有 有 公 公 公 ( ( ( ( ( ( ( ( ( Permeability is as permeation as a molar glucose, and one mole of sodium chloride is two degrees of permeability (one mole sodium and one mole chloride ion). Therefore, in order to improve the taste quality of the functional sweetener composition, the osmotically active compound or a compound capable of providing an osmotic pressure must not cause a significant deterioration in the taste of the blend. In one embodiment, the suitable sweet taste improving saccharide additive of the present invention has a molecular weight of less than or equal to 500, and preferably has a molecular weight range of from 50 to 5 Torr. In a particular embodiment, suitable saccharides having a molecular weight of less than or equal to 500 include, but are not limited to, sucrose, fructose, glucose, maltose, lactose, mannose, galactose, and tagatose. In general, according to a preferred embodiment of the present invention, the amount of the sweet taste improving sugar additive in the functional sweetener composition is about 1, about 1 〇〇, 〇〇〇 ppm (in this case) Throughout the specification, the term ppm means parts per million by weight or volume. For example, 500 ppm means 500 mg per 1 liter. According to another preferred embodiment of the present invention, the sweet taste improving saccharide additive is present in the sweetened composition in an amount of from about 2,5 〇0 to about 10,000 ppm. In another embodiment, suitable sweet taste improving sugar additives capable of imparting an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition include, but are not limited to, a sweetness having a molecular weight ranging from about 50 to about 500. Improved sugar additives. In one embodiment, the suitable sweet taste improving polyol additive has a molecular weight of less than or equal to 500, and preferably has a molecular weight range of from 76 to 500. In a particular embodiment, suitable sweet taste improving polyol additives having a molecular weight of less than or equal to 500 include, but are not limited to, erythritol, Gan 92-

200731934 (89) Oil and propanol. Generally, a preferred polyol additive is used in the functional sweetener composition from 100 ppm to about 80,000 ppm in accordance with a preferred embodiment of the present invention. Another preferred sweet taste improving polyol additive according to the present invention is from 400 to about 80,000 ppm in the sweetened composition. In a specific embodiment, a suitable sweet taste improving polyol additive of about 10 m Ο sm ο 1 es / L to about 50,000 m O sm ο 1 es / L, including but not limited to A polyol additive for sweet taste improvement of about 76 to 500. According to another preferred embodiment of the present invention, the plurality of sweet taste improving agents are present in the sweetener composition in an amount of from ppm to about 80,000 ppm, more preferably from about 5,000 to about ppm, more preferably from about 5,000 to about ppm. The ground is from about 10,000 to about 35,000 ppm. The ratio of the at least one natural and/or synthetic high potency sweetener and the at least one polyol additive to the sweetener composition is about 1:800; preferably about 1:20 to about 1: 6 0 0 ; further f| : 50 to about 1: 3 00 ; and more preferably about 75: 75 to about i: Generally, according to another embodiment of the present invention, an appropriate alcohol additive is used for the function. The amount of the sweetener composition is from ppm to about 10,000 ppm. In another embodiment, suitable sweet taste improving alcohol additives may be formulated to have a composition of from about 10 mOsmoles/L to about 500 mOsmoles/L, including but not limited to sweet taste improving alcohol additives having a weight of from about 46 to about 500. . The sweet taste improving alcohol additive of about 46 to about 500 is not limited to ethanol. The sweetness change amount is about a specific example, and the portion is about 4,000 times higher than the osmotic molecular weight which can be sweetened, and the sweet taste is improved by about 4 to 4,000; the ground is about 1 150; ° Sweetness improvement system 625. The amount of osmotic pressure in the range of osmotic pressure can be determined. -93- 200731934 (90) In a specific example, the molecular weight of the appropriate sweet taste improving amino acid additive is low. It is at or equal to 250, and preferably has a molecular weight range of between 75 and 250. In a particular embodiment, suitable sweet taste improving amino acid additives having a molecular weight of less than or equal to 250 include, but are not limited to, glycine, alanine, serine, valine, leucine, isoleucine , valine, alanine and hydroxybutyric acid. Preferred sweet taste improving amino acid additives include amino acids which taste sweet at high concentrations, but in the particular embodiment of the invention the amino acids are preferably lower or higher than their sweetness. The detection threshold is present. More preferably, it is a mixture of sweet taste improving amino acid additives having a serving weight lower or higher than the sweetness detection threshold. In general, according to a preferred embodiment of the present invention, the amount of the sweet taste improving amino acid additive in the functional sweetener composition is from about 10 ppm to about 2,500 ppm, more preferably It is from about 1,0 0 0 to about 1 0,0 0 0 ppm, and more preferably from about 2,500 to about 5,0 0 ppm. According to another preferred embodiment of the present invention, the sweet taste improving amino acid additive is present in the sweetened composition in an amount of from about 250 to about 7,500 ppm. In a specific embodiment, an appropriate sweet taste improving amino acid additive which imparts an osmotic pressure of from about J 〇mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition includes, but is not limited to, a molecular weight range of about 7 5 To about 2 50 sweet taste improving amino acid additives. In general, according to still another embodiment of the present invention, the amount of the sweet taste improving amine acid salt additive in the functional sweetener composition is from about 25 ppm to about 1 Torr, 〇〇〇 ppm, more Preferably, the ground is about ι, 〇〇〇 to about 75 〇〇ppm' and more preferably about 2,500 to about 5,000 ppm. In the other embodiment, an appropriate sweet taste improving amino acid can be imparted to the sweetening composition from about 10 m〇sm〇les/L to about 500-94 to 200731934 (91) mOsmoles/L. Salt additives include, but are not limited to, sweet taste improving amine acid salt additives having a molecular weight ranging from about 75 to about 300. Non-limiting examples of the sweet taste improving amine acid salt additive having a molecular weight ranging from about 75 to about 300 include salts of glycine, alanine, serine, theanine and hydroxybutyric acid. In general, according to still another embodiment of the present invention, the sweet taste improving protein or protein hydrolysate additive is present in the functional sweetener composition in a proportion of from about 200 ppm to about 50,0 0 ppm. In another embodiment, a suitable sweet taste improving protein or protein hydrolysate additive that can impart an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition includes, but is not limited to, a molecular weight of about 75 About 300% sweetness improving protein or protein hydrolysate additive. Non-limiting examples of the sweet taste improving protein or protein hydrolysate additive having a molecular weight ranging from about 75 to about 300 include proteins or protein hydrolysates containing glycine, alanine, serine and hydroxybutyric acid. In general, according to still another embodiment of the present invention, the amount of the sweet taste improving inorganic acid additive in the functional sweetener composition is from about 25 ppm to about 5,000 ppm. In another embodiment, suitable sweet taste improving inorganic acid additives which can impart an osmotic pressure of from about 10 mOsmoles/L to about 500 mOstnoles/L of the sweetenable composition include, but are not limited to, phosphoric acid, hydrochloric acid, and sulfuric acid, among others. A mineral acid additive that is safe for human or animal use when used in generally acceptable amounts. In U.S.-specific examples, suitable sweet taste improving inorganic acid additives which impart an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition include, but are not limited to, molecules -95-200731934 (92) An inorganic acid additive for sweet taste improvement in the range of from about 36 to about 98. In general, according to still another embodiment of the present invention, the amount of the sweet taste improving inorganic acid salt additive in the functional sweetener composition is from about 25 ppm to about 5,000 ppm. In another embodiment, suitable sweet taste improving inorganic acid salt additives which can impart an osmotic pressure of from about 1 mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition include, but are not limited to, salts of inorganic acids. Classes such as sodium, potassium, calcium and magnesium salts of phosphoric acid, and alkali or alkaline earth metal salts (such as hydrogen sulfate) which are used by humans or animals to consume very safe inorganic acids when used in generally acceptable amounts. sodium). In a specific embodiment, a suitable sweet taste improving inorganic acid salt additive which imparts an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition includes, but is not limited to, a molecular weight range of about 58 to About 120 inorganic acid additives for sweet taste improvement. In general, according to still another embodiment of the present invention, the amount of the sweet taste improving organic acid additive in the functional sweetener composition is from about 10 ppm φ to about 5,000 ppm. In another embodiment, suitable sweet taste improving organic acid additives which impart an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition include, but are not limited to, creatine, citric acid, apples Acid, succinic acid, hydroxycitric acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, fatty acid, and any other organic acid additive that is safe for human or animal use when used in generally acceptable amounts. In one embodiment, the sweet taste improving organic acid additive has a molecular weight ranging from about 60 to about 208. In general, according to still another embodiment of the present invention, the sweet taste improving organic-96-200731934 (93) acid salt additive is present in the functional sweetener composition in an amount of from about 20 ppm to about 10,000 ppm. In another embodiment, suitable sweet taste improving organic acid salt additives which impart an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition include, but are not limited to, organic sweet taste improving organics. Salts of acid additives, such as citric acid, malic acid, tartaric acid, fumaric acid, gluconic acid, glutaric acid, fatty acid, hydroxycitric acid, sodium succinate, potassium, calcium, magnesium and other bases Metals and Alkaline Earth Metals | Salts, and any other salt of a sweet taste improving organic acid additive that is safe for human or animal use when used in generally acceptable amounts. In one embodiment, the sweet taste improving organic acid salt additive has a molecular weight ranging from about 140 to about 208. In general, according to still another embodiment of the present invention, the amount of the sweet taste improving organic alkali salt additive in the functional sweetener composition is from about 10 ppm to about 5,000 ppm. In another embodiment, the sweetening composition can be imparted with an osmotic pressure of from about 1 〇mOsmoles/L to about 500 mOsmoles/L. Suitable sweet taste improving organic base salt additives include, but are not limited to, inorganic salts. Acids and organic acid salts, such as glucosamine salts, choline salts and barium salts. In general, according to still another embodiment of the present invention, the amount of the sweet taste improving astringent additive in the functional sweetener composition is from about 25 ppm to about 1, 〇〇〇 ppm. In another embodiment, suitable sweet taste improving astringent additives which impart an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition include, but are not limited to, tannic acid, tea polyphenols, Catechins, aluminum sulfate, AlNa (S04) 2, AIK (S04) 2 and other forms -97 - 200731934 (94) 矾. In general, according to still another embodiment of the present invention, the amount of the sweet taste improving nucleoside acid additive in the functional sweetener composition is from about 5 ppm to about 1,000 ppm. In another embodiment, suitable sweet taste improving nucleotide additives which can impart an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition include, but are not limited to, adenosine monophosphate. In general, according to still another embodiment of the present invention, the amount of the sweet taste improving polyamine acid additive in the functional sweetener composition is from about 30 ppm to about 2,000 ppm. In another embodiment, suitable sweet taste improving polyamine acid additives which impart an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition include, but are not limited to, poly-L-isoamine Acids (such as poly-L-α-isoamine or poly-L-ε-isoamine), poly-L-ornithine (such as poly-α-ornithine or poly-L-ε-ornithine) And poly-L-arginine. In general, according to still another embodiment of the present invention, the amount of the sweet taste improving polymer additive in the functional sweetener composition is from about 30 ppm to about 2,000 ppm. In another embodiment, suitable sweet taste improving polymer additives which impart an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L of the sweetenable composition include, but are not limited to, chitosan, hexametaphosphoric acid. Sodium and its salts, pectin, hydrocolloids such as Senegal gum arabic, propylene glycol, polyethylene glycol and poly(ethylene glycol methyl ether). In general, according to still another embodiment of the present invention, the sweet taste improving surfactant additive is present in the functional sweetener composition in an amount of from about 1 ppm to about 5,000 ppm. In another embodiment, an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L can be imparted to the sweetenable composition. -98 - 200731934 (95) Suitable sweet taste improving surfactant additives include, but are not limited to, Polysorbates, choline chloride, sodium taurate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate and sucrose laurate. In general, according to still another embodiment of the present invention, the amount of the sweetener-modifying flavonoid additive in the functional sweetener composition is about 〇.  1 ppm to about 1, 〇〇〇 ppm. In another specific example, Suitable sweet taste improving flavonoid additives, including but not limited to naringin, which can impart an osmotic pressure of from about 10 mOsmoles/L to about 500 mOsmoles/L. Catechins, Musk, New hesperidin and neo-hesperidin dihydrochalcone.  In a preferred embodiment, A non-limiting example of a sweet taste improving composition which makes the natural and/or synthetic high-potency sweetener more permeable, including a sweet taste improving sugar additive, Alcohol additives for sweet taste improvement, Polyol additive for sweet taste improvement, Amino acid additive for sweet taste improvement, Sweet taste improving amine salt additive, Inorganic acid salt additive for sweet taste improvement, a sweet taste improving polymer additive, Protein or protein for sweet taste improvement | Hydrolysate additive.  In another specific example, Suitable sweet taste improving sugar additives which make the natural and/or synthetic high-potency sweetener more permeable to sugar include, but are not limited to, a sweet taste improving sugar additive having a molecular weight ranging from about 50 to about 500. Non-limiting examples of sweet taste improving sugar additives having a molecular weight ranging from about 50 to about 500 include sucrose, fructose, glucose, maltose,  lactose, Mannose, Galactose, Ribose, D, Trehalose, HFCS and tagatose.  In another specific example, Suitable sweet taste improving polyol additives which can make the natural and/or synthetic high-purity sweet taste-99-200731934 (96) agent more viscous like sugar include, but are not limited to, a molecular weight range of about 76 to about 500. A polyol additive for sweet taste improvement. Non-limiting examples of the sweet taste improving polyol additive having a molecular weight ranging from about 76 to about 5,000 include erythritol, Glycerin and propylene glycol. In Yuya-specific case, Other suitable sweet taste improving polyol additives include sugar alcohols.  In another specific example, An alcohol-based additive for improving the taste of the natural and/or synthetic high-efficiency sweetener, which is more like sugar, includes, but is not limited to, a sweet taste improving alcohol having a molecular weight ranging from about 46 to about 50,000. Additives. Non-limiting examples of the sweet taste improving alcohol additive having a molecular weight ranging from about 46 to about 5,000 include ethanol.  In another specific example, Suitable sweet taste improving amino acid additives which can make the natural and/or synthetic high-potency sweetener more permeable to sugar include, but are not limited to, a sweet taste improving amine having a molecular weight ranging from about 75 to about 250. Base acid additive. Non-limiting examples of the sweet taste improving φ amino acid additive having a molecular weight ranging from about 75 to about 250 include glycine, Alanine, Serine, Aleucine, Proline, Isoleucine, Proline, Hydroxyproline, Gluten, Alanine and hydroxybutyric acid.  In another specific example, Suitable sweet taste improving amine acid salt additives which can make the natural and/or synthetic high-potency sweetener more permeable to sugar include, but are not limited to, a sweetness improvement of a molecular weight range of about 75 to about 300. Amino acid salt additives are used. Non-limiting examples of the sweet taste improving amine acid salt additive having a molecular weight ranging from about 75 to about 300 include glycine, Alanine, Serine, Aleucine, Proline, Isoleucine, Proline, Hydroxy-100- 200731934 (97) ketamine, Gluten, a salt of amylin and hydroxybutyric acid.  In another specific example, Suitable sweet taste improving protein or hydrolysate additives which may make the natural and/or synthetic high-efficiency agent more permeable than sugar include, but are not limited to, a sweet taste improving protein or protein hydrolysate having a molecular weight range of about 75 to about additive. Non-limiting examples of the sweet taste improving protein or protein hydrolyzing additive having a molecular weight of from about 75 to about 300, including glycine, Alanine, Serine φ aminic acid, Proline, Isoleucine, Protein of proline and hydroxybutyric acid Protein hydrolysate.  In another specific example, Suitable inorganic acid additives for improving the osmotic taste of the natural and/or synthetic high-performance agent more like sugar, including but not limited to sodium chloride, Potassium chloride, Magnesium chloride, Phosphoric acid dihydrate and sodium dihydrogen phosphate. Suitable sweetness improver acid salt additives which improve the osmotic taste include those having a molecular weight ranging from about 58 to about 120.  In another specific example, The bitter taste of the natural and/or synthetic high-efficiency φ agent is more suitable for the sweet taste improvement of sugar, including but not limited to caffeine, Quinine, Urea, Bitter wood, Tannin and naringin in a specific example, The functional sweetener composition provided comprises less than one functional ingredient and at least one natural and/or synthetic high-potency sweet and at least one sweet taste improving nucleotide additive; Wherein the at least nucleotide additive is selected from the group consisting of inosine monophosphate ("IMP"), Guanosine single ("GMP" ), Adenosine monophosphate (" AMP"), Cytosine monophosphate CMP ), Uracil monophosphate (UMP), Inosine diphosphate, Guanylate, Adenosine diphosphate, Cytosine diphosphate, Uracil diphosphate, Muscle sweet protein 3 00 dose addition, White or sweet type of potassium hydride is added with a sweetener-free scent to a scent of a phosphoric acid (diphosphoric acid tris - 101 - 200731934 (98) phosphoric acid, Guanine triphosphate, Adenosine triphosphate, Cytosine triphosphate, Urine spray steepness, triphosphate, Its nucleosides, Its nucleobase or a salt thereof.  In one embodiment, the functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving sugar additive; Wherein the at least one sugar additive is selected from the group consisting of tagatose, Trehalose, Galactose, D, Cyclodextrin (eg alpha-cyclodextrin, Cyclodextrin, And cyclodextrin), Maltodextrin g (including digestion-resistant maltodextrin such as Fibersol-2TM), Dextran, Recommend sugar, glucose, Ribulose, fructose, Isocholes, Arabic candy, Xylose, Come sugar, Allose, Azhuo sugar, Mannose, Idose, lactose, Maltose, Invert sugar, Different trehalose, New trehalose, Barramin or isomaltoside, Red sucrose, Deoxyribose, Gourose, Idose, Tarot sugar, Chitosan, Xylulose, Ipsulose, Pine disaccharide, Cellobiose, Branched starch, Glucosamine, Mannosamine, Fucose, Glucuronic acid, Gluconic acid, Gluconolactone, Abbott, Galactosamine, Beet-oligosaccharides,  φ isomalt-oligosaccharide (isomalt, Isomaltose, Panno sugar, etc.), Wood-oligosaccharide Wood disaccharide, etc.) Gentian-oligosaccharide (gentiosaccharide, Gentian trisaccharide, Gentian tetrasaccharide, etc.) Sorbose, Nigelo-oligosaccharide, Barragin oligosaccharide, Fucose, Fructooligosaccharide Nistre sugar, etc.) Malt tetraol, Maltotriol, Malt-oligosaccharide (maltotriose, Maltotetraose, Maltose, sugar Malt hexaose, Malt hexose, etc.) Ketose, Honey disaccharide, Cottonseed, D, Ribose, Isomerized liquid sugar such as high fructose corn / starch syrup ($ port HFCS55, HFCS42 or HFCS90), Formulated sugar, Bean oligosaccharide, Or glucose syrup.  -102- 200731934 (99) In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving polyol additive; Wherein the at least one sweet taste improving polyol additive is selected from the group consisting of erythritol, Maltitol,  Mannitol, Sorbitol, Lactitol, Xylitol, Inositol, Isomalt,  Propylene glycol, Glycerol (glycerol), Threitol, Galactitol, Barra Glucose, Reduced malt-oligosaccharides, Reduced wood-oligosaccharides, Reduced gentian-oligosaccharides, Reduced maltose syrup or reduced glucose syrup.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving amino acid additive; Wherein the at least one amino acid additive is selected from the group consisting of aspartic acid, Arginine, Glycine, Glucuronic acid, Proline, Hydroxybutyric acid, Teanic acid, Cysteine, Cystamine, Alanine, Proline, Tyrosic acid, Aleucine, Isoleucine, Aspartate,  Serine, Amino acid, Histidine, Oreine, Methionine, Carnitine, Aminobutyric acid (α-, /3- and r-isomers), Gluten, Hydroxyproline,  Taurine, Pro-valine, Carnitine, Or its salts.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving polyamino acid additive; Wherein the at least one polyamino acid additive is selected from the group consisting of poly-L-aspartic acid, Poly-L-isoamine (such as poly-L-α-isoamine or poly-L-ε-isoamine), Poly-L-ornithine (such as poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, Other polymeric forms of the amino acids or salts thereof.  -103- 200731934 (100) In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving sugar acid additive; Wherein the at least one sugar acid additive is selected from the group consisting of aldonic acid, Uronic acid, Aldose, Alginic acid, Gluconic acid, Glucuronic acid, Gluconic acid, Galactose diacid, Galactose, wake up, Or its salts.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving organic acid additive; Wherein the at least one organic acid additive is selected from the group consisting of C2-C30 carboxylic acids, Substituted hydroxy C1-C30 carboxylic acids, benzoic acid, Substituted benzoic acid (such as 2, 4_dihydroxybenzoic acid), Substituted cinnamic acid, Hydroxy acid, Substituted hydroxybenzoic acid, Substituted cyclohexyl carboxylic acids, Tannic acid, Lactic acid, tartaric acid, Citric acid, Gluconic acid, Glucose heptanoic acid, Glutaric acid, Creatine, Fatty acid, Hydroxy lemon acid, Malic acid, Fruitaric acid, Fumaric acid, Maleic acid, Succinic acid, Driftwood acid, Salicylic acid, Caffeic acid, cholic acid, acetic acid, Ascorbic acid, Alginic acid, Isoascorbic acid, Polyglutamic acid, Or its salts.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one inorganic acid additive for sweet taste improvement; Wherein the at least one inorganic acid additive is selected from the group consisting of phosphoric acid, phosphoric acid, Polyphosphoric acid, Hydrochloric acid,  sulfuric acid, Carbonic acid, Sodium dihydrogen phosphate, Or its salts.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweet taste-104-200731934 (101) agent and at least one bitter taste compound additive for sweet taste improvement; Wherein at least one bitter compound is selected from the group consisting of caffeine, Quinine, Urea, Bitter orange oil,  Naringin, Bitter wood, Or its salts.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving flavor additive; Wherein the at least one flavor additive is selected from the group consisting of vanilla extract, Vanilla extract, Mango extract, Meat | 桂, Tangerine, coconut, ginger, Green viridiflorol, Apricot kernel, Menthol, Grape skin extract, Or grape seed extract. In another specific example, The at least one sweet taste improving flavoring additive comprises a specialty sweetener selected from the group consisting of D6hlerTM Natural Flavoring Sweetness Enhancer K1 43 23 (Di3hlerTM, Darmstadt, Germany), Symrise TM Natural Flavor Mask for Sweeteners 1 6 1 45 3 or 164 126 (SymriseTM,  Holzminden, Germany), Natural AdvantageTM Bitterness Blockers 1, 2, 9 or 10 ( Natural AdvantageTM,  _ Freehold, New Jersey, United States), Or SUCramaskTM (Creative Research Management, Stockton, Likou Prefecture, United States) ° In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving polymer additive; Wherein the at least one polymer additive is selected from the group consisting of chitosan, Pectin, Pectic acid, Pectin acid, Glyoxylic acid, Polygalacturonic acid, starch, Food hydrocolloid or its crude extract (such as Senegal gum arabic, Seyal gum arabic,  Carrageenan), Poly-L-isoamine (such as poly-L-α-isoamine or poly-L-105-(102) ε-isoamine), poly-L-ornithine (such as poly-L-α-ornithine or poly-ε-ornithine), Polypropylene glycol, Polyethylene glycol, Poly(ethylene glycol methyl ester), Polyarginine, Polyaspartic acid, Polyglutamic acid, Polyethylenimine, Alginic acid, Sodium alginate, Propylene glycol alginate, Polyethylene glycol alginate, Sodium hexametaphosphate and its salts, Or other cationic and anionic polymers.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving protein or protein hydrolysate additive; Wherein the at least one protein or protein hydrolysate additive is selected from the group consisting of bovine serum albumin (BSA), Whey protein (including fractions or concentrates such as 90% solubilized whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, And 80% whey protein concentrate), Soluble rice protein, Soy Protein, Protein isolate, Protein hydrolysate, a reaction product of a protein hydrolysate, Glycoprotein and/or containing an amino acid (such as glycine, Alanine,  Serine, Hydroxybutyric acid, Teanic acid, Aspartate, Gluten, Arginine, Proline, Isoleucine, Aleucine, Pro-valine, Methionine, Amidin, Tyrosic acid, Proteoglycans such as hydroxyproline, etc.).  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving surfactant additive; Wherein the at least one surfactant additive is selected from the group consisting of polysorbates (e.g., polyethylene oxide sorbitan monooleate (polysorbate 80, Polysorbate 20,  Polysorbate 60)), Sodium dodecyl benzene sulfonate, Dioctylthiosuccinate or sodium dioctylthiosuccinate, Sodium dodecyl sulfate, Chlorinated whales -106· 200731934 (103) Cetyltrimethylammonium bromide, Sodium cholate, Amidoxime, Choline chloride, Sodium glycocholate, Sodium citrate, Deoxycortic acid (taurodeoxycholate) sodium, Lauryl arginine, Stearic acid emulsion, sodium lactate, Lecithin, Sucrose oleate, Sucrose stearate, Cane molasses, Sucrose laurate and other emulsifiers.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving flavonoid additive; Wherein the at least one flavonoid additive is selected from the group consisting of catechins, polyphenols, Musk, New orange, sound, Naringin, New hesperidin di-argon-checking I and the like.  In another specific example, The functional sweetener compositions provided comprise at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and ethanol.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving astringent additive; Wherein the at least one astringent additive is selected from the group consisting of tannic acid, Barium chloride (EuC13), Barium chloride (GdCl3), Barium chloride (TbCl3), alum, Tannic acid and polyphenols (such as tea polyphenols).  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving inorganic salt additive; Wherein the at least one inorganic salt additive is selected from the group consisting of sodium chloride, Potassium chloride, Sodium dihydrogen phosphate,  Sodium sulfate, Potassium citrate, Barium chloride (EuC13), Barium chloride (GdCl3) -107- 200731934 (104) , Barium chloride (TbCl3), Magnesium sulfate, Magnesium phosphate, alum, Magnesium chloride,  Single-, Di- or tri-basic sodium or potassium salts, Salt of hydrochloric acid, Sodium carbonate, Sodium hydrogen sulfate or sodium bicarbonate.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving organic salt additive; Wherein the at least one organic salt additive is selected from the group consisting of choline chloride, Sodium gluconate, Portuguese B gluconate potassium salt, Guanidine hydrochloride, Amiloride hydrochloride, Glucosamine hydrochloride, Sodium glutamate (MSG), Adenosine monophosphate, Magnesium gluconate, Potassium tartrate and sodium tartrate.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving nucleotide additive, At least one sweet taste improving sugar additive, At least one amino acid additive for sweet taste improvement;  Wherein the at least one nucleotide additive is selected from the group consisting of inosine monophosphate (" IMP ” • ), Guanosine monophosphate (" GMP"), Adenosine monophosphate ("AMP" ), Cell donated mono-o-acid (CMP), Urine spray B-monophosphoric acid (UMP), Inosine diphosphate, Guanosine diphosphate, Adenosine diphosphate, Cytosine diphosphate, Uracil diphosphate, Creatine diphosphate, Guanine triphosphate, Adenosine triphosphate, Cytosine triphosphate, Urine chew D-triphosphate, Its nucleosides, a nucleobase or a salt thereof; Wherein the at least one saccharide additive is selected from the group consisting of tagatose, Trehalose, Galactose, D, Cyclodextrin (eg alpha-cyclodextrin, Θ - cyclodextrin, And 7-cyclodextrin), Maltodextrin (including digestion-resistant maltodextrin such as Fibers〇1_2TM), Dextran, sucrose, glucose, Ribulose, fructose, Isocholes,  -108- (105) 200731934 Arabin, Xylose, Come sugar, Allose, Azhuo sugar, Mannose, Idose, lactose, maltose, Invert sugar, Different trehalose, New trehalose, Palatinose or isomaltulose, Red sucrose, Deoxyribose, Gourose, Edul, Tarot sugar, Red algal ketose, Xylulose, Ipsulose, Pine disaccharide, Fiber disaccharide, Amylopectin, Glucosamine, Mannosamine, Fucose, Grape uronic acid, Gluconic acid, Gluconolactone, Abbott, Galactosamine, Beet-oligosaccharides, Isomalt-oligosaccharide (isomalt, Isomaltose, Pan φ 诺 糖, etc.) Wood-oligosaccharide Wood disaccharide, etc.) Gentian-oligosaccharide (gentiobiose, Gentian trisaccharide, Gentian tetrasaccharide, etc.) Sorbose, Nigelo-oligosaccharide, Barra oligosaccharide, Fucose, Fructooligosaccharide Niss sugar, etc.) Maltotetraol, Maltotriol, Malt-oligosaccharide (maltotriose,  Maltotetraose, Maltopentaose, Malt hexaose, Malt hexose, etc.) Lactulose 'Honey = sugar, Cottonseed, D, Ribose, Isomerized liquid sugars such as high fructose corn/starch syrup (eg HFCS55, HFCS42 or HFCS90),  Formulated sugar, Soy oligosaccharide, Or glucose syrup; Wherein the at least one amino acid • additive is selected from the group consisting of aspartic acid, Arginine, Glycine, Gluten acid, Proline Butyric acid, Teanic acid, Cysteine, Cystamine, Alanine, Amidin, Tyrosic acid, Aleucine, Isoleucine, Aspartate, Serine,  Amino acid, Histidine, Oreine, Methionine, Carnitine, Aminobutyric acid (α-, Stone- and y-isomers), Gluten, Hydroxyproline, Taurine,  Pro-valine, Carnitine, Or its salts.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving nucleotide additive and at least one sweet taste-109- (106) 200731934 Modified sugar additives; Wherein the at least one nucleotide additive is selected from the group consisting of inosine monophosphate (" IMP"), Guanosine monophosphate (" GMP"), Adenosine monophosphate (" AMP"), Cytosine monophosphate (CMP), Uracil monophosphate (UMP), Inosine diphosphate, Guanosine diphosphate, Adenosine diphosphate, Cytosine diphosphate, Uracil diphosphate, Inosine triphosphate, Guanine triphosphate, Adenosine triphosphate, Cytosine triphosphate, Uracil triphosphate, Its nucleosides, a nucleic acid base or a salt thereof; Wherein the at least one saccharide additive is selected from the group consisting of taggose, Trehalose, Galactose, D, Cyclodextrin (eg alpha-cyclodextrin,  /3 - cyclodextrin, And r-cyclodextrin), Maltodextrin (including digestion-resistant wheat buds such as FiberS〇l-2TM), Dextran, sucrose, glucose, Nuclear sugar, fructose, Isocholes, Arabic candy, Xylose, Come sugar, Allose, Azhuo sugar, Mannose, Idose, lactose, maltose, Invert sugar, Different trehalose, New trehalose, Barramin or isomaltulose, Red sucrose, Deoxyribose, Gourose, Idose, Tarot sugar, Red algal ketose, Xylulose,  Ipsulose, Pine disaccharide, Cellobiose, Amylopectin, Glucosamine, Gan Φ sucrose, Fucose, Glucuronic acid, Gluconic acid, Gluconolactone, Abbott, Galactosamine, Beet-oligosaccharides, Isomalt-oligosaccharide (isomaltose, Isomaltose, Panno sugar, etc.), Wood-oligosaccharide Wood disaccharide, etc.) Gentian-oligosaccharide (gentiosaccharide, Gentian trisaccharide, Gentian tetrasaccharide, etc.) Sorbose, Nigelo-oligosaccharide, Barra oligosaccharide, Fucose,  Fructooligosaccharide Nistre sugar, etc.) Maltotetraol, Maltotriol,  Malt-oligosaccharide (maltotriose, Maltotetraose, Maltopentaose, Malt hexaose, Malt hexose, etc.) Ketose, Honey disaccharide, Cottonseed, D, Ribose, Isomerized liquid sugar such as fructose corn / powdered syrup (such as HFCS55-110-200731934 (107), HFCS42 or HFCS90), Formulated sugar, Soy oligosaccharide, Or glucose syrup in another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving nucleotide additive and at least one sweet taste improving polyol additive; Wherein the at least one nucleotide additive is selected from inosine monophosphate (" IMP"), Guanosine monophosphate (" GMP"), Adenosine | monophosphate ("AMP" ), Cytosine monophosphate (CMP), Uracil monophosphoric acid (UMP), Inosine diphosphate, Guanosine diphosphate, Adenosine diphosphate, Cytosine diphosphate, Uracil diphosphate, Inosine triphosphate, Guanine triphosphate,  Adenosine triphosphate, Cytosine triphosphate, Uracil triphosphate, Its nucleosides, a nucleic acid base or a salt thereof; Wherein the at least one sweet taste improving polyol additive is selected from the group consisting of erythritol, Maltitol, Mannitol, Sorbitol,  Lactitol, Xylitol, Inositol, Isomalt, Propylene glycol, Glycerol (glycerol), Threitol, Galactitol, Barra Glucose, Reduced malt-oligosaccharide φ class, Reduced wood-oligosaccharides, Reduced gentian-oligosaccharides, Reduced malt syrup or reduced glucose syrup.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving nucleotide additive and at least one sweet taste improving amino acid; Wherein the at least one nucleotide additive is selected from the group consisting of inosine monophosphate (" IMP"), Guanosine monophosphate (" GMP"), Adenosine monophosphate (" AMP"), Cytosine monophosphate (C Μ P ), Uracil monophosphate (UMP), Inosine diphosphate, Guanosine diphosphate, Adenosine diphosphate, Cytosine -111 - 200731934 (108) diphosphate, Uracil diphosphate, Inosine triphosphate, Guanine triphosphate, Adenosine triphosphate, Cytosine triphosphate, Uracil triphosphate, Its nucleosides, a nucleic acid base or a salt thereof; Wherein the at least one amino acid additive is selected from the group consisting of aspartic acid, Arginine, Glycine, Gluten acid, Proline, Hydroxybutyric acid, Tea, amino acid, Cysteine, Cystamine, Alanine, Proline, Tyrosic acid, Amino acid, Isoleucine, Aspartate, Serine, Amino acid, Histidine,  Oreine, Methionine, Carnitine, Aminobutyric acid (α-, /3 - and 7 - isomerized g), Gluten, Hydroxyproline, Taurine, Pro-valine, Carnitine, Or its salts.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving sugar additive, At least one sweet taste improving polyterpene alcohol additive and at least one sweet taste improving amino acid additive;  Wherein the at least one saccharide additive is selected from the group consisting of tagatose, Trehalose, Galacene, D, Cyclodextrin (eg alpha-cyclodextrin, /3-cyclodextrin, And ^ - ring φ dextrin), Maltodextrin (including digestion-resistant maltodextrin such as Fiberso Bu 2TM), Dextran, sucrose, glucose, Ribulose, fructose, Isochrysis, Arabic candy, Xylose, Come sugar, Allose, Azhuo sugar, Mannose, Idose, lactose, maltose, Invert sugar, Different trehalose, New trehalose, Barramin or isomaltulose, Red sucrose, Deoxyribose, Gourose,  Idose, Tarot sugar, Red algal ketose, Xylulose, Ipsulose, Pine disaccharide, Cellobiose, Amylopectin, Glucosamine, Mannosamine, Fucose,  Glucuronic acid, Gluconic acid, Gluconolactone, Abbott, Galactosamine, Beet-oligosaccharides, Isomalt-oligosaccharide (isomalt, Isomaltose -112- 200731934 (109) , Panno sugar, etc.), Wood-oligosaccharide Wood disaccharide, etc.) sugar (gentiobiose, Gentian trisaccharide, Gentian tetrasaccharide, etc.) Yamanashi Luo-oligosaccharides, Barra oligosaccharide, Fucose, Fructooligosaccharides (cane, sugar, etc.), Maltotetraol, Maltotriol, Malt-oligosaccharide Maltotetraose, Maltopentaose, Malt hexaose, Malt pentose ketose Honey disaccharide, Cottonseed, D, Ribose, Isomerization High fructose tomb corn/starch syrup (eg HFCS55, HFCS42 write), Formulated sugar, Soy oligosaccharide, Or glucose syrup; Wherein the taste improving polyol additive is selected from the group consisting of erythritol, Maltose sterol, Sorbitol, Lactitol, Xylitol, Inositol, Isomalt, Glycerol (glycerol), Threitol, Galactitol, Barra, the original malt-oligosaccharide, Reduced wood-oligosaccharides, Restore the $ class, Reduced maltose syrup, Or reduced glucose syrup; Wherein the amino acid additive is selected from the group consisting of aspartic acid, Arginine, Glycine, Proline, Hydroxybutyric acid, Teanic acid, Cysteine, Cystine, Proline, Tyrosic acid, Aleucine, Isoleucine, Tensine, Amino acid, Histidine, Oreine, Methionine,  Butyric acid (α-, 0- and 7^-isomers), Gluten, Hydroxy taurine, Pro-valine, Carnitine, Or its salts.  In another specific example, A functional sweetener set comprising at least one functional ingredient and at least one natural and/or synthetic agent and at least one sweet taste improving sugar additive and at least one good use polyol additive; Wherein the at least one sugar additive, gum, Trehalose, Galactose, D, Cyclodextrin (eg c, Gentian-oligosaccharide, Niger fruit trisaccharide,  (malt three, etc.), Milk liquid sugar such as ^ HFCS90 is less than a sweet alcohol, Honeydew bud, C2, gold sugar, Also I-oligosaccharide, at least one acid, Gluten glutamic acid, Propylene,  Carnitine, Amine valine  The product contains high - efficiency sweet taste and the sweet taste is selected from the tower; -cyclodextrin -113- (110) 200731934 , Cold-cyclodextrin, And r-cyclodextrin), Maltodextrin (including digestion-resistant maltodextrin such as Fibei: sol-2TM), Dextran, sucrose, glucose, Ribulose, fructose, Isocholes, Arabic candy, Xylose, Come sugar, Alrose, Azhuo sugar, Mannose, Idose, lactose, maltose, Invert sugar,  Different trehalose, New trehalose, Barramin or isomaltulose, Red sucrose,  Go with ribose, Gourose, Durum, Tarot sugar, Red algae sugar, Gum, Ipsulose, Pine disaccharide, Cellobiose, Amylopectin, Glucosamine,  ^ Mannosamine, Fucose, Glucuronic acid, Gluconic acid, Gluconolactone, Abbott, Galactosamine, Beet-oligosaccharides, Isomalt-oligosaccharide (isomaltose, Isomaltose, Panno sugar, etc.), Wood-oligosaccharide  Wood disaccharide, etc.) Gentian-oligosaccharide (gentiosaccharide, Gentian trisaccharide, Gentian tetrasaccharide, etc.) Sorbose, Nigelo-oligosaccharide, Barra oligosaccharide, Fucose, Fructooligosaccharide Nistre sugar, etc.) Maltotetraol, Maltotriol, Malt-oligosaccharide (maltotriose, Maltotetraose, Maltopentaose, Malt hexasaccharide, Malt hexose, etc.) Ketose, Honey disaccharide, Cottonseed, D,  φ ribose, Isomerized liquid sugars such as high fructose corn/starch syrup (eg HFCS55, HFCS42 or HFCS90), Formulated sugar, Soy oligosaccharide, Or glucose syrup; Wherein the at least one sweet taste improving polyol additive is selected from erythritol, Maltitol, Mannitol, Sorbitol, Lactitol,  Xylitol, Inositol, Isomalt, Propylene glycol, Glycerol (glycerol), Threitol, Galactitol, Barra Glucose, Reduced malt-oligosaccharides, Reduced wood-oligosaccharides, Reduced gentian-oligosaccharides, Reduced maltose syrup, Or reduced glucose syrup.  In another specific example, The functional sweetener composition provided comprises -114- 200731934 (111) at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving sugar additive and at least ~ Improved amino acid additive; Wherein the at least one saccharide additive is selected from the group consisting of tagatose, Trehalose, Galactose, D, Cyclodextrin (eg α-cyclodextrin, /3 - cyclodextrin, And r-cyclodextrin), Maltodextrin (including digestion-resistant maltodextrin such as FiberS〇l-2TM), Dextran, sucrose, glucose, Ribulose, fructose, Isocholes, Arabic candy, Xylose, Come sugar, Alo G sugar, Azhuo sugar, Mannose, Idose, lactose, maltose, Invert sugar,  Different trehalose, New trehalose, Barramin or isomaltulose, Red sucrose,  Deoxyribose, Gourose, Idose, Tarot sugar, Red algal ketose, Xylulose, Ipsulose, Pine disaccharide, Cellobiose, Amylopectin, Glucosamine,  Mannosamine, Fucose, Glucuronic acid, Gluconic acid, Gluconolactone, Abbott, Galactosamine, Beet-oligosaccharides, Isomalt-oligosaccharide (isomaltose, Isomaltose, Panno sugar, etc.), Wood-oligosaccharide  Wood disaccharide, etc.) Gentian-oligosaccharide (gentiosaccharide, Gentian trisaccharide, Gentian four φ sugar, etc.) Sorbose, Nigelo-oligosaccharide, Barra oligosaccharide, Fucose, Fructooligosaccharide Nistre sugar, etc.) Maltotetraol, Maltotriol, Malt-oligosaccharide (maltotriose, Maltotetraose, Maltopentaose, Malt hexasaccharide, Malt hexose, etc.) Ketose, Honey disaccharide, Cottonseed, D,  Ribose, Isomerized liquid sugars such as high fructose corn/starch syrup (eg HFCS55 >  HFCS42 or HFCS90), Formulated sugar, Soy oligosaccharide' or glucose syrup; Wherein the at least one amino acid additive is selected from the group consisting of aspartic acid, Arginine, Glycine, Metabasic acid, Proline, Butyric acid, Teanic acid, Cysteine, Cystamine, Alanine, Proline, Tyrosic acid, Amino acid -115- 200731934 (112) , Isoleucine, Aspartate, Serine, Amino acid, Histidine, Guanine acid, Methionine, Carnitine, Aminobutyric acid (α-, /3- and 7-isomers), Gluten, Hydroxyproline, Taurine, Pro-valine, Carnitine, Or its salts.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving polyol additive and at least one sweet taste | modified amino acid additive ; Wherein the at least one sweet taste improving polyol additive is selected from the group consisting of erythritol, Maltitol, Mannitol, Sorbitol , Lactitol, Xylitol, Inositol, Isomalt, Propylene glycol, Glycerol (glycerol), Threitol, Galactitol, Barra Glucose, Reduced malt-oligosaccharides, Reduced wood-oligosaccharides, Reduced gentian-oligosaccharides, Reduced maltose syrup or reduced glucose syrup; Wherein the at least one amino acid additive is selected from the group consisting of aspartic acid, Arginine, Glycine, Gluten acid, Proline, Hydroxybutyric acid, Teanic acid, Cysteine, Cystamine, Alanine, Proline,  p tyrosine, Aleucine, Isoleucine, Aspartate, Serine, Amino acid, Histidine, Oreine, Methionine, Carnitine, Aminobutyric acid (α ·,  /3 - and r - isomers), Gluten, Hydroxyproline, Taurine, Pro-amino acid, Carnitine, Or its salts.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving polyol additive and at least one sweet taste improving inorganic salt additive; Wherein the at least one sweet taste improving polyol additive is selected from the group consisting of erythritol, Maltitol, Mannitol, Sorbitol -116- 200731934 (113) , Lactitol, Xylitol, Inositol, Isomalt, Propylene glycol, Glycerol (glycerol), Threitol, Galactitol, Barra Glucose, Reduced malt-oligosaccharides, Reduced wood-oligosaccharides, Reduced gentian-oligosaccharides, Reduced maltose syrup or reduced glucose syrup; Wherein the at least one inorganic salt additive is selected from the group consisting of sodium chloride, Potassium chloride, Sodium dihydrogen phosphate, Sodium sulfate, Potassium citrate, Barium chloride (EuC13), Barium chloride (GdCl3), Barium chloride (TbCl3), Magnesium sulfate, alum, Magnesium chloride, Potassium chloride, Single-,  I di- or tri-basic sodium or potassium salts, Salt of hydrochloric acid, Sodium carbonate, Sodium hydrogen sulfate or sodium hydrogencarbonate.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving sugar additive and at least one sweet taste improving inorganic salt additive; Wherein the at least one saccharide additive is selected from the group consisting of tagatose, Trehalose, Galactose, D, Cyclodextrin (eg α-cyclodextrin, Cold-cyclodextrin, And r-cyclodextrin), Maltodextrin (including digestion-resistant • maltodextrin such as FiberS0l-2TM), Dextran, sucrose, glucose, Ribulose, fructose, Isocholes, Arabic candy, Xylose, Come sugar, Alrose, Azhuo sugar, Mannose, Idose, lactose, maltose, Invert sugar,  Different trehalose, New trehalose, Barramin or isomaltulose, Red sucrose,  Deoxyribose, Gourose, Idose, Tarot sugar, Red algal ketose, Xylulose, Ipsulose, Pine disaccharide, Cellobiose, Amylopectin, Glucosamine,  Mannosamine, Fucose, Glucuronic acid, Gluconic acid, Gluconolactone, Abbott, Galactosamine, Beet-oligosaccharides, Isomalt-oligosaccharide (isomaltose, Isomaltose, Panno sugar, etc.), Wood-oligosaccharide  -117- (114) (114)200731934 xylobi, etc.) Gentian-oligosaccharide (gentiosaccharide, Gentian trisaccharide, Gentian tetrasaccharide, etc.) Sorbose, Nigelo-oligosaccharide, Barra oligosaccharide, Fucose, Fructooligosaccharide Nistre sugar, etc.) Maltotetraol, Maltotriol, Malt-oligosaccharide (maltotriose, Maltotetraose, Maltopentaose, Malt hexasaccharide, Malt hexose, etc.) Ketose, Honey disaccharide, Cottonseed, D,  Ribose, Isomerized liquid sugars such as high fructose corn/starch syrup (eg HFCS55, HFCS42 or HFCS90), Formulated sugar, Soy oligosaccharide, Or glucose syrup; Wherein the at least one inorganic salt additive is selected from the group consisting of sodium chloride, Potassium chloride, Sodium dihydrogen phosphate, Sodium sulfate, Potassium citrate, Lanthanum chloride (EuC13), Barium chloride (GdCl3), Barium chloride (TbCl3), Magnesium phosphate, Magnesium sulfate, alum, Magnesium chloride, Potassium chloride, Single-, Di- or tri-basic sodium or potassium salts, Salt of hydrochloric acid, Sodium carbonate, Sodium hydrogen sulfate or sodium hydrogencarbonate.  In another specific example, The functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving sugar additive, At least one sweet taste improving amino acid additive and at least one sweet taste improving inorganic salt additive; Wherein the at least one saccharide additive is selected from the group consisting of tagatose, Trehalose, Galactose, D, Cyclodextrin (eg alpha-cyclodextrin, /3-cyclodextrin, And 7-cyclodextrin), Maltodextrin (including digestion-resistant maltodextrin such as Fibersoi-aTM),  Dextran, Sucrose, Glucose,  Ribulose, Fructose, Isochrysis, Arabic candy, Xylose, Come sugar, Allose, Azhuo sugar, Mannose, Idose, lactose, maltose, Invert sugar, Different trehalose, New trehalose, Barramin or isomaltulose, Red sucrose, Deoxyribose, Gourose,  •118- (115) 200731934 Idose, Tarot sugar, Red algal ketose, Xylulose, Lysone, Cellobiose, Amylopectin, Glucosamine, Mannosamine,  Gluconic acid, Gluconic acid, Gluconolactone, Abichosamine, Beet-oligosaccharides, Isomalt-oligosaccharide (isomalt, different , Panno sugar, etc.), Wood-oligosaccharide Wood disaccharide, etc.) sugar (gentiobiose, Gentian trisaccharide, Gentian tetrasaccharide, etc.) Yamanashi Luo-oligosaccharides, Barra oligosaccharide, Fucose, Fructooligosaccharides (cane _ nis sugar, etc.), Maltotetraol, Maltotriol, Malt-oligosaccharide sugar, Maltotetraose, Maltopentaose, Malt hexaose, Malt pentose ketose Honey disaccharide, Cottonseed, D, Ribose, Isomerization of fructose amount of corn / powdered syrup (such as HFCS55, HFCS42 write), Formulated sugar, Soy oligosaccharide, Or glucose syrup; Wherein the basal acid additive is selected from the group consisting of aspartic acid, Arginine, Glycine,  Proline, Hydroxybutyric acid, Teanic acid, Cysteine, Cystine, Proline, Tyrosic acid, Aleucine, Isoleucine, Asparagus φ acid, Amino acid, Histidine, Oreine, Methionine, Carnitine acid (α -, 0 - and r - isomers), Gluten, Hydroxyproline, Pro-valine, Carnitine, Or its salts; Wherein the at least salt additive is selected from the group consisting of sodium chloride, Potassium chloride, Sodium sulfate, Lithium chloride (EuC13), Barium chloride (GdCl3), Barium chloride, Magnesium phosphate, Magnesium sulfate, alum, Magnesium chloride, Potassium chloride, Stone, Di- or tri-basic sodium or potassium salts, Salt of hydrochloric acid, Sodium bicarbonate or sodium bicarbonate.  In another specific example, The functional sweetener group provided, Pine disaccharide fucose,  sugar, Semi-milk maltose, Gentian-oligosaccharide, Niger fruit trisaccharide,  (malt three, etc.), Milk liquid sugar such as this HFCS90 is less than one amine glutamic acid,  , Alanine, Silkamine, Aminobutyric acid, An inorganic potassium citrate,  (Tbci3) mono-sodium of i acid, Sulfate product contains -119- (116) 200731934

At least one functional ingredient and at least one natural and/or synthetic high-potency sweetener and at least one sweet taste improving polyol additive and at least one sweet taste improving polyamino acid additive; wherein the at least one sweet taste improving polyol The additive is selected from the group consisting of erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol (glycerol), threitol, galactitol , palatinose, reduced isomalto-oligosaccharides, reduced wood-oligosaccharides, reduced gentian-oligosaccharides, reduced maltose syrup or reduced glucose syrup; wherein the at least one polyamine group The acid additive is selected from the group consisting of poly-L-aspartic acid, poly-L-aspartic acid (such as poly-L-α-isoamine or poly-L-ε-isoamine), poly-L-birdamine An acid (such as poly-L-α-ornithine or poly-L-ε-ornithine), poly-L-arginine, other polymeric forms of amino acids, or a salt thereof. In another embodiment, the functional sweetener composition provided comprises at least one functional ingredient and at least one natural and/or synthetic high potency sweetener and at least one sweet taste improving protein or protein hydrolysate additive and at least An inorganic salt additive for sweet taste improvement; wherein the at least one protein or protein hydrolysate additive is selected from the group consisting of bovine serum albumin (BSA), whey protein (including fractions or concentrates thereof such as 90% lycoprotein Reaction product of isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolate, protein hydrolysate, protein hydrolysate , glycoprotein, and/or containing an amino acid (such as glycine, alanine, serine, hydroxybutyric acid, theanine, aspartame, glutamine, arginine, valine, Proteoglycan, leucine, prolysine, methionine, valine, tyrosine, hydroxy-120-200731934 (117) lysine, etc.) Gelatin), partial solution of collagen White (such as hydrolyzed fish collagen) and collagen hydrolyzed (such as porcine collagen hydrolysate); wherein the at least one inorganic salt additive is selected from the group consisting of sodium chloride, potassium chloride, sodium sulfate, potassium citrate, chlorine单EuC13), cesium chloride (GdCl3), cesium chloride (TbCl3), phosphoric acid, magnesium sulfate, alum, magnesium chloride, potassium chloride, phosphoric acid mono-, di- or: basic sodium or potassium salts, hydrochloric acid Salt, sodium carbonate, sodium hydrogen sulfate or carbon | sodium hydrogen. In another embodiment, the functional sweetener composition provided comprises at least one functional ingredient and lycopene A and at least one other natural and/or synthetic high-potency sweetener other than lysine A and At least one taste improving composition. In another specific embodiment, the functional sweetener composition provided comprises at least one functional ingredient and lycopene A and at least one high-potency sweetener, wherein the at least one synthetic high-potency sweetener acts as a p The taste is improved like a composition. Examples of suitable sweet taste-modified synthetic sweet taste additives include sucralose, acesulfame potassium, aspartame, ethene, saccharin, neo-hesperidin dihydrochalcone, sweetener, neotame, N -[N-[3 · 3-hydroxy-4.methoxyphenyl)propyl]-L-α-aspartame-yl]-L-phenylpropionic acid 1-methyl ester, Ν-[Ν-[ 3-(3-Hydroxy-4-methoxyphenyl)-3-methylbutanol L-α-aspartame-yl]-L-phenylalanine 1-methyl ester, N-[N-[3 - (3 - Oxy- 4-hydroxyphenyl) propyl]-L-α-aspartame-yl]-L-phenylalanine methyl ester, and salts thereof. In one embodiment, the functional sweetener composition provided contains water plus (magnesium edulis sweetener (amine)-methyl-1- to 121-200731934 (118) less functional ingredient And containing lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, Sucralose, sweetener, saccharin, aspartame, acesulfame potassium or other salts, or a sweetener of neotame, and at least one amino acid additive for sweet taste improvement and at least one sweetness for improvement An alcohol additive. In a specific embodiment, the at least one sweet taste improving amino acid additive φ is in an amount of from about 1 〇〇 PPtn to about 25,000 ppm of the composition and the at least one sweet taste improving polyol additive The amount is from about 400 ppm to about 80,000 ppm of the composition. In still another specific example, the at least one sweet taste improving amino acid additive is glycine or alanine, and the at least one sweet taste improving Alcohol additive is red In one embodiment, the functional sweetener composition provided contains at least one functional ingredient and comprises lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen Sweetener, dream φ 廷, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet taste a modified amino acid additive and at least one sweet taste improving protein or protein hydrolyzate additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is present in an amount of about 100 ppm of the composition to About 15,000 ppm and the amount of the at least one sweet taste improving protein or protein hydrolysate additive is from about 200 ppm to about 50,000 ppm of the composition. In still another specific example, the at least one sweet taste improving amine group The acid additive is glycine or lysine, and the at least one sweet taste improving protein-122-200731934 (119) $ protein hydrolyzate additive contains glycine, alanine, serine, leucine, guanidine a protein 'hydrolysate of aminic acid, isoleucine, valine or hydroxybutyric acid, or a reaction product of a protein hydrolysate. In one embodiment, the functional sweetener composition provided contains at least one function Sexual ingredients and contains Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetener, Monaine, Curculin, Sucralose, Saccharin, Sweetener, A Spartame, anthracene potassium or other salts, or a sweetener of neotame, and at least one sweet taste improving protein or protein hydrolysate additive and at least one sweet taste improving polyol additive. In a specific embodiment, the amount of the at least one sweet taste improving protein or protein hydrolysate additive is from about 200 ppm to about 50,000 ppm of the composition and the amount of the at least one sweet taste improving polyol additive is the composition. The material is from about 400 ppm to about 80,000 ppm. In still another specific example, the at least one sweet taste improving protein or protein hydrolysate additive comprises glycine, alanine, serine, leucine φ acid, valine acid, isoleucine, guanamine A reaction product of a protein, a hydrolyzate, or a protein hydrolysate of acid or hydroxybutyric acid, and the at least one sweet taste improving polyol additive is erythritol. In one embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetener , monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet taste improving sugar additive . In a specific embodiment, the at least one sweet taste-123-200731934 (120) modified sugar additive is present in an amount from about 10,000 ppm to about 100,000 ppm of the composition. In still another specific embodiment, the composition comprises REBA and a portion of from about 10,000 ppm to about 80,000 ppm of glucose, sucrose, HFCS or D-fructose of the composition. In one embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetener , dreams of g Ting, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweetness improvement Alcohol additive. In a specific embodiment, the at least one sweet taste improving polyol additive is present in an amount of from about 400 ppm to about 8,000 ppm of the composition. In another specific embodiment, the at least one sweet taste improving polyol additive is present in an amount from about 5,000 ppm to about 60,000 ppm of the functional sweetener composition. Non-limiting examples containing at least one functional ingredient and comprising lycopene A (REBA), stevia, stevioside glucoside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, three Sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or a sweetener of neotame, and propylene glycol, erythritol or a combination thereof. In one embodiment, the functional composition provided comprises lycopidiside A (REBA) (containing at least 50% REBA in a mixture of steviol glycosides) and at least one sweet taste improving polyol additive. Preferably, the at least one sweet taste improving polyol additive contains erythritol. In a specific specific example of the functional sweetener composition, the amount of lycopene A is the whole -124- (121) 200731934

The sweetener composition is from about 100 to about 3,000 ppm and the amount of erythritol is from about 400 to about 80,000 ppm of the total sweetener composition. In another embodiment of the functional sweetener composition, the amount of lycopene A is from about 100 to about 3,000 ppm of the total sweetener composition and the amount of erythritol is the entire sweetener composition. The object is about 5,000 to about 40,000 ppm. In still another embodiment of the functional sweetener composition, the amount of lycopene A is from about 100 to about 3,000 ppm of the total sweetener composition and the amount of erythritol is the entire sweetener composition. The product is about 1,000 to about 3 5,000 ppm. In another specific embodiment of the functional sweetener composition, the ratio of lycopene to erythritol in the sweetener composition is from about 1 ·4 to about 1:800, respectively. In still another specific example of the functional sweetener composition, the ratio of lycopene to erythritol in the sweetener composition is about 1:20 to about 1:600; It is preferably from about 1:50 to about 1:300; and more preferably from about 1:75 to about 1:150. In another embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REB A ), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweet A sweetener composition of a flavoring agent, a monatin or a curculin, and at least one sweet taste improving synthetic sweet taste additive. In a specific embodiment, the functional sweetener composition contains at least one functional ingredient and a sweetener comprising lyoside A (REBA) and the amount is from about 1 〇 ppm to about 1 该 of the composition. 〇ppm of saccharin or acesulfame potassium or other salts. In one embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, -125-200731934 (122) stevioside, mogroside IV, mangosteen Glycoside V, Luo Han Guo sweetener, Monaine, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least A sweet taste improving sugar additive and at least one sweet taste improving polyol additive. In a specific embodiment, the at least one sweet taste improving saccharide additive is present in an amount of from about 1, 〇〇〇ppm to about 100, 〇〇〇ppm and the at least one sweet taste improving polyol additive The serving size is from about 0 400 ppm to about 80,000 ppm of the composition. Non-limiting examples containing at least one functional ingredient and containing lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, trichloro Sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, as well as tagatose, fructose or sucrose, and erythritol. In one embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, φ Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetness Agent, monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one inorganic for improving sweetness Salt additive. Non-limiting examples thereof contain at least one functional ingredient and contain lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, trichloro Sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and NaCl, KC1, NaHSO, H2, NaH2P〇4, MgS〇4, KAl (S04 2 (alum), magnesium phosphate, chlorine-126- 200731934 (123) magnesium, kci and kh2po4, or other combinations thereof. A particularly specific example contains at least one functional ingredient and contains Lactoside A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetener, Monaine, Curculigo, Three Sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and mixtures of inorganic salt additives such as sodium, magnesium, potassium and calcium chlorides, Phosphates and sulfates (such as sodium chloride and potassium chloride; potassium phosphate and potassium chloride; sodium chlorophosphate and sodium phosphate; calcium phosphate and calcium sulfate; magnesium chloride and magnesium phosphate; and calcium phosphate, calcium sulfate And potassium sulfate). In a specific embodiment, the functional sweetener composition provided comprises at least one functional ingredient and a sweetener comprising aspartame, acesulfame potassium or other salts and sucralose, and at least one An inorganic salt additive for sweet taste improvement. In a specific embodiment, the at least one sweet taste improving inorganic salt additive is present in an amount ranging from about 25 to about 5,000 ppm of the composition. A non-limiting example contains at least one functional ingredient and a sweetener comprising aspartame φ sweet, acesulfame potassium and sucralose, and magnesium chloride; at least one functional ingredient comprising aspartame, acesulfame potassium and A sweetener of sucralose, and magnesium sulfate; at least one functional ingredient and a sweetener containing aspartame, acesulfame potassium and sucralose, and magnesium sulfate and magnesium chloride. In one embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetener , monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet-127- ( 124) 200731934 Modified organic acid salt additives. Non-limiting examples thereof contain at least one functional ingredient and contain lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, trichloro Sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and choline chloride in citrate buffer, sodium D-gluconate, guanidine hydrochloride , D-glucosamine hydrochloride, amiloride hydrochloride, or a combination thereof. g In one embodiment, the functional sweetener composition provided contains at least one functional ingredient and contains Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetness Agent, monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one organic for sweet taste improvement Acid additive. Non-limiting examples thereof contain at least one functional ingredient and contain lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, sweetheart φ white, Sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, as well as fumaric acid, malic acid, tartaric acid, citric acid, fatty acid, ascorbic acid, strontium Acid, succinic acid, glutaric acid, or a combination thereof. In one embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Luo Han Guo Sweetener , monatin, curculin, trichlorin, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet taste -128 - (125) 200731934 Modified amino acid additive. In a specific embodiment, the at least one modified amino acid additive is present in an amount of about 10 〇 2 5,000 PPM of the composition. Non-limiting examples thereof include at least one functional steroidal lysine A (REBA), stevia, stevioside, mogroside, mogroside V, mangosteen sweetener, monatin, curculin, sucrose, saccharin, Sweetener, aspartame, acesulfame potassium or other salt sweeteners, as well as glycine, L-alanine, L-serine, φ tyrosine, /3-alanine, Aminobutyric acid (α-, /3- or r-isomer, L-aspartic acid, L-glutamic acid, L-isoamine, glycine and L-propane mixture, salt derivatives thereof Or a combination. In one embodiment, the functional sweetener composition provided contains less than one functional ingredient and contains Lacide A (REBA), stevioside, mogroside IV, mogroside V, and lo Han Guo sweet. Flavor, tin, curculin, sucralose, saccharin, sweetener, aspartame or other salts, or sweeteners of neotame, and at least one modifier additive for φ. Non-limiting examples thereof contain at least one energy component and contain lycopene A (REBA), stevia, stevia mogroside IV, mogroside V, Luo Fruit sweetener, monatin, sweet protein, sucralose, saccharin, sweetener, aspartame, other salts of acesulfame, or sweeteners of neotame, and dioctylthiosuccinate Whale-based pyridinium, cetyltrimethylammonium bromide, polysorbate sucrose oleate 20, polysorbate 80, lecithin, or a combination thereof. In one embodiment, the functionality provided The sweetener composition contains less than one functional ingredient and contains Lacide A (REBA), sweet sweet to about and IV, trichloro, or L-hydroxyl). An sweet taste genitin, C. sinensis, potassium or sodium, ester, sucrose, -129- (126) (126) 200731934 stevioside, viscous IV, mogroside V, mangosteen sweetener, monatin , curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or a sweetener of neotame, and at least one additive for improving the taste of sweetness. Non-limiting examples thereof contain at least one functional ingredient and contain rebamid a (reba), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, dichloro Sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, as well as cationic polymers such as polyethyleneimine, poly-L-lysine (eg poly- L· α -isamino acid or poly-L- ε -isoamine), poly-L-ornithine (such as poly-L-α-ornithine or poly-L-ε-ornithine), several Butan, or a combination thereof. In one embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetener , monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet taste improving polymer An additive and at least one polyol additive for sweet taste improvement. In a specific embodiment, the amount of the at least one sweet taste improving polymer additive is from about 30 to about 2,000 ppm of the composition and the amount of the at least one sweet taste improving polyol additive is about the composition. 4 0 0 to about 8 0,0 0 0 ppm. Non-limiting examples thereof contain at least one functional ingredient and contain lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, trichloro Sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, -130- (127) 200731934 or a sweetener of neotame, and a hydrocolloid (such as seyal) And erythritol. In one embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Luo Han Guo Sweetener , monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet φ modified protein Or protein hydrolysate additive. Non-limiting examples thereof contain at least one functional ingredient and contain lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, trichloro Sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or a sweetener of neotame, and bovine serum albumin (BSA), whey protein or a combination thereof. In one embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, φ Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetness Agent, monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet taste improving amine A base acid additive and at least one inorganic acid salt additive for sweet taste improvement. In a specific embodiment, the at least one sweet taste improving amino acid additive is from about 100 to about 25,000 ppm of the composition and the at least one sweet taste improving inorganic acid salt additive is The composition is from about 25 to about 5,000 ppm. Non-limiting examples thereof contain at least one functional ingredient and contain Lacide A (REBA), Stevia, Stevioside, Luo-131 - 200731934 (128) Hanconium IV, Mogroside V, Luo Han Guo Sweetener, Mengna Ting, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and glycine and alum; A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium Or other salts, or neotame, and glycine and potassium chloride; rebaudioside a (reba), stevia, sweet Φ glucoside, mogroside IV, mogroside V, mangosteen sweetener, monatin , curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or neotame, and glycine and sodium chloride; REBA and glycine, phosphate II Potassium hydrogen and potassium chloride; and lycopene A (RE BA), stevia, stevioside, mogroside IV, mogroside V, mangosteen Sweetener, Monaine, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or neotame, and glycine, sodium chloride and chlorine Potassium. In another embodiment, the functional sweetener composition provided contains at least one functional ingredient and comprises Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweet Flavor, Monaine, curculin, sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet taste improvement A saccharide additive and at least one inorganic acid salt additive for sweet taste improvement are used. In a specific embodiment, the at least one sweet taste improving saccharide additive is from about 1,0 0 0 to about 1 0 0,0 0 ppm of the composition and the at least one sweet taste improving inorganic acid salt The amount of the additive is from about 25 to about 5,000 ppm of the composition 132-200731934 (129). Non-limiting examples thereof contain at least one functional ingredient and contain lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, trichloro Sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and fructose, sucrose or glucose and alum; at least one functional ingredient and containing lycopene A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetener _, Monaine, Curculin, Sucralose, Saccharin, Sweetener, Aspartame, Acesulfame Potassium Or other salts, or sweeteners of neotame, and fructose, sucrose or glucose and potassium chloride; at least one functional ingredient and containing lycopene A (REBA), stevia, stevioside, mogroside ιν, mangosteen Glycoside V, Mangosteen sweetener, Monaine, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and fructose , sucrose or glucose and sodium chloride; at least one Ingredients and contains Lacide A (REBA), Stevia, Stevioside, Φ Mogroside IV, Mogroside V, Mangosteen Sweetener, Monaine, Curculigo, Sucralose, Saccharin, Sweetener , aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and fructose, sucrose or glucose, potassium sulphate, and potassium chloride; and at least one functional ingredient and containing Lebide Glycoside A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetener, Monaine, Curculin, Sucralose, Saccharin Sweetener, Aspartame, Acesulfame Potassium or other salts, or sweeteners of neotame, as well as fructose, sucrose or glucose, sodium chloride and potassium chloride. In another embodiment, the functional sweetener composition provided contains -133-200731934 (130) at least one functional ingredient and comprises lycopene A (REB A ), stevia, stevioside, and mogroside IV , mogroside V, mangosteen sweetener, monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, And at least one bitter taste additive for sweet taste improvement and one inorganic acid salt type additive for sweet taste improvement. Non-limiting examples thereof include at least one functional ingredient and comprising Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside gV, Mangosteen Sweetener, Monaine, Curculin, Three Sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, as well as urea and sodium chloride. In another embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REB A ), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweet Flavor, monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet taste improvement Amino acid additive is used with an amino acid additive and a sweet taste improving additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is in an amount of from about 100 to about 25,0 0 ppm of the composition and the at least one sweet taste improving polyamine acid The amount of the additive is from about 30 to about 2,000 ppm of the composition. Non-limiting examples thereof contain at least one functional ingredient and contain lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, trichloro Sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and glycine and poly-L-α-lysine; -134- 200731934 (131 And at least one functional ingredient comprising Lactoside A (REBA), Stevia, Stevia, Mogroside IV, Mogroside V, Mangosteen Sweetener, Monaine, Curculigo, Sucralose, Saccharin , sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, as well as glycine and poly-L-ε-lysine. In another embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia G, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweet Flavoring agent, monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet taste improvement An amino acid additive and at least one organic acid additive for sweet taste improvement. In a specific embodiment, the amount of the at least one sweet taste improving amino acid additive is from about 100 to about 25, 〇〇〇ppm of the composition, and the amount of the at least one sweet taste improving organic acid additive is The composition is from about 10 to about 5,000 ppm. Non-limiting examples thereof contain at least one functional φ part and contain lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, Sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, as well as glycine and sodium gluconate. In another embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetness Agent, monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet-135- ( 132) 200731934

Amino acid additive for taste improvement and less sugar additive for sweet taste improvement. In a specific embodiment, the weight of the at least one sweet taste improving amino acid additive is from about 100 to about 25,000 ppm of the composition and the amount of the at least one sweet taste improving sugar additive is about the composition. 1, 〇〇〇 to about 1 00,000 ppm. Non-limiting examples thereof contain at least one functional ingredient and contain lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, trichloro Sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and L-alanine and fructose. In another embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetness Agent, monatin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet taste improving amine The base acid additive, at least one sweet taste improving polyol additive, at least one sweet taste improving inorganic salt additive, and one less sweet taste improving organic acid salt additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is from about 100 to about 25,000 ppm of the composition, and the at least one sweet taste improving polyol additive is a component of the composition. From about 400 to about 80,0 0 ppm, the at least one sweetness improving inorganic salt additive is present in an amount of from about 50 to about 5,000 ppm of the composition, and the at least one sweet taste is improved. The amount of the organic acid salt-based additive is from about 20 to about 10,000 ppm of the composition. Non-limiting examples thereof contain at least one functional ingredient and include Lacide A (REBA), Sweet-136-200731934 (133) Chrysanthemum, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetener, Monaine , curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and erythritol, glycine, KC1, KH2P 〇4 and choline chloride. In another embodiment, the functional sweetener composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetness Agent, dream φ Natin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one sweet taste improvement An amino acid additive, at least one sweet taste improving sugar additive, and one less sweet taste improving polyol additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is from about 100 to about 250,000 ppm of the composition, and the at least one sweet taste improving sugar additive is the composition. About 1, about 10,000,000 ppm, and the at least one sweet taste improving polyol additive is from about φ 400 to about 80,000 ppm of the composition. Non-limiting examples thereof contain at least one functional ingredient and contain lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, trichloro Sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and L-alanine, fructose and erythritol in another specific example, The functional sweetener composition provided contains at least one functional ingredient and contains Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetener, Dream-137-200731934 ( 134)

Natin, curculin, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least one amino acid additive for sweetness improvement At least one sweet taste improving polyol additive and one less sweet taste improving inorganic acid salt additive. In a specific embodiment, the at least one sweet taste improving amino acid additive is from about 100 to about 25,000 ppm of the composition, and the at least one sweet taste improving polyol additive is the composition. From about 400 to about 80,0 0 ρ pm, the at least one sweet taste improving inorganic acid salt additive is from about 25 to about 5,0 ppm of the composition. Non-limiting examples thereof include at least one functional ingredient and comprising lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, trichloro Sucrose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, as well as erythritol, glycine, KC1, and kh2po4. In another embodiment, the functional sweetener composition provided comprises φ at least one functional ingredient and comprises rebamid a (reba), stevia, stevioside, mogroside IV, mogroside V, and lo Han Guo sweet. Flavor, monatin, curculin, glycyrrhizin such as monoammonium glycyrrhizinate, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or a sweetener of neotame, and at least one inorganic acid salt additive for sweet taste improvement. Non-limiting examples thereof include at least one functional ingredient and comprising lycopene A (REBA), stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, monatin, curculin, glycyrrhizin Such as monoammonium glycyrrhizinate hydrate, sucralose, saccharin, sweet 138- (135) (135) 200731934 fine, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and Sodium chloride. In another embodiment, the composition provided comprises at least one functional ingredient and comprises Lacide A (REBA), Stevia, Stevioside, Mogroside IV, Mogroside V, Mangosteen Sweetener, Monaine , curculin, glycyrrhizin such as monoammonium glycyrrhizinate hydrate, sucralose, saccharin, sweetener, aspartame, acesulfame potassium or other salts, or sweeteners of neotame, and at least A sweet taste improving polyol additive and one less sweet taste improving organic acid additive. Preferably, the at least one sweet taste improving polyol additive is from about 20,000 to about 50,000 ppm of the composition, and the at least one sweet taste improving organic acid additive is about 1 part of the composition. About 5,000 ppm. When the composition contains more than one organic acid additive for sweet taste improvement, the amount of the plurality of sweet taste improving organic acid additives is from about 500 to about 2,500 ppm of the composition, more preferably the composition. It is about 500 to about 1,500 ppm. In a specific embodiment, the composition described above further comprises at least one inorganic acid additive for sweet taste improvement, at least one inorganic acid salt additive for sweet taste improvement, and at least one organic acid salt additive for sweet taste improvement. , or a combination thereof. In another embodiment, the composition provided comprises at least one functional ingredient and a sweetener composition comprising REBA and at least one sweet taste improving polyol additive and at least one sweet taste improving organic acid additive. Preferably, the REBA has a purity of from about 5 Torr to about 100% by weight of REBA, preferably from about 80 to about 99.5% by weight of REBA, more preferably from about 97 to about 99.5, in the steviol glycoside mixture. % by weight of REBA. In a specific embodiment, the amount of the REBA is from about 100 to about 3,000 ppm of the composition, more preferably from about 200 to about 2,000 ppm of the composition, and even more preferably The composition is from about 250 to about 750 ppm. Preferably, the at least one sweet taste improving polyol additive is from about 20,000 to about 50,000 ppm of the composition, and the at least one sweet taste improving organic acid additive is from about 10 to about 10 parts of the composition. 5,000 ppm. In a specific embodiment, the amount of the at least one sweet taste improving polyol additive is from about 30,000 to about 40,000 ppm of the composition, and the amount of the at least one sweet taste improving organic acid additive is the composition. It is about 500 to about 2,500 ppm. In a specific embodiment, the plurality of sweet taste improving organic acid additives are from about 500 to about 2,500 ppm of the sweetener composition, and the plurality of organic acid additives comprise lactic acid in a portion of from about 40 to about 250 ppm. A mixture of from about 150 to about 460 ppm citric acid, from about 150 to about 460 ppm malic acid, and from about 150 to about 460 ppm tartaric acid. Non-limiting examples thereof include REBA and erythritol, lactic acid φ, citric acid, malic acid, tartaric acid, or a combination thereof. In a specific embodiment, the composition contains 34,000 ppm erythritol, 80 ppm lactic acid, 310 ppm citric acid, 310 ppm malic acid, 310 ppm tartaric acid, and 550 ppm REBA. Preferably, the purity of the REBA is from about 80 to about 99.5% by weight REBA, more preferably from about 97 to about 99.5% by weight REBA, in the steviol glycoside mixture. The composition may optionally also contain a flavoring agent such as caramel, vanilla or other flavoring agents described herein, or a combination thereof. In a particular embodiment, the compositions are carbonated beverages such as cola, but other types of beverages are also included. Those skilled in the art will appreciate that the amount of the sweet taste improving organic acid additive in the carbonated beverage -140-200731934 (137) can be adjusted to achieve a pH of from about 2.3 to about 3.5. Further, those skilled in the art will appreciate that mineral acid additives for sweet taste modification such as phosphoric acid, benzoic acid and sorbic acid may be used singly or in combination in a carbonated material to obtain from about 2.3 to about 3.5 p Η 値. In another embodiment, the composition comprising at least one functional ingredient and a sweetener composition comprising REBA and at least one sweet taste improving g polyol additive and at least one sweet taste improving organic acid additive are as hereinbefore described. It may also contain at least one inorganic acid additive for sweet taste improvement. Preferably, the at least one sweet taste improving inorganic acid additive is present in an amount of from about 25 to about 5,0 0 ppm of the composition. Non-limiting examples of the sweet taste improving inorganic acid additive include phosphoric acid, benzoic acid, sorbic acid, and combinations thereof. In still another specific example, the composition of the at least one functional ingredient and the sweetener composition containing REBA and at least one sweet taste improving polyol additive and at least one sweet taste improving organic acid additive are as described above. It also contains at least one inorganic acid salt for sweet taste improvement and/or at least one organic acid salt additive for sweet taste improvement. Preferably, the at least one sweet taste improving inorganic acid salt additive is present in an amount of from about 25 to about 5,000 ppm, more preferably from about 50 to about 250 ppm, most preferably about 150 ppm, of the composition. Preferably, the at least one sweet taste improving organic acid salt additive is present in an amount of from about 20 to about 10,000 ppm, more preferably from about 50 to about 3 50 ppm, most preferably about 148 ppm, of the composition. . Non-limiting examples thereof include REBA and erythritol, sodium chloride or magnesium chloride, and lactic acid, citric acid, malic acid, tartaric acid, or a combination thereof; or REBA and erythritol-141 - 200731934 (138), citric acid Potassium or sodium citrate, and lactic acid, citric acid, malic acid, tartaric acid, or a combination thereof; or REBA and erythritol, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid, and tartaric acid, or combination. In another embodiment, the present invention comprises at least one functional ingredient and a sweetener composition comprising REBA, at least one sweet taste improving polyol additive, at least one sweet taste improving inorganic acid additive, and at least one sweet. The composition of the organic acid additive for taste improvement may further contain at least one inorganic acid salt for φ sweet taste improvement and/or at least one organic acid salt additive for sweet taste improvement. Preferably, the at least one sweet taste improving inorganic acid salt additive is present in an amount of from about 25 to about 5,000 ppm, more preferably from about 50 to about 250 ppm, most preferably about 1% of the composition. 5 0 ppm. Preferably, the at least one sweet taste improving organic acid salt additive is present in an amount of from about 20 to about 1 Torr, more preferably from about 50 to about 3 50 ppm, most preferably from about 50 to about 3 50 ppm of the composition. It is about 148 ppm. Non-limiting examples thereof include REBA and erythritol, phosphoric acid, sodium chloride or magnesium chloride, and lactic acid, citric acid, malic acid, φ tartaric acid, or combinations thereof; REBA and erythritol, phosphoric acid, potassium citrate or lemon Sodium, and lactic acid, citric acid, malic acid, tartaric acid, or a combination thereof; or REBA and erythritol, phosphoric acid, sodium chloride and sodium citrate, lactic acid, citric acid, malic acid, and tartaric acid, or combinations thereof . The preferred weight ratio of the natural and/or synthetic high potency sweetener to the sweet taste improving composition in the functional sweetener composition will depend on the particular natural and/or synthetic high potency sweetener, and the final product or edible composition. It depends on the sweetness and other characteristics required. The potency of natural and/or synthetic topical sweeteners varies greatly, based on weight, which ranges from 30 times stronger than sucrose to 8,000 times stronger than the recommended -142- (139) 200731934 sugar. In general, the weight ratio of the natural and/or synthetic high-potency sweetener to the sweet taste improving composition may range, for example, from 10,000 ··1 to about 1:10,0 0 0, further non-limiting examples are about 9, 〇0 0 : 1 to about 1 · · 9,000 range, another example is about 8,000 · · 1 to about 1: 8,000 range 'again an example is about 7,0 0 〇: 1 to about 1: 7 , the range of 0 0 〇, another example is about 6,0 0 0 : 1 to about i: 6, 0 0 0 range, and another example is about 5,000: 1 to about} ·· 5, 〇〇〇之之Range, another example is about 4, _: 1 to about 1: 4,000, another example is about 3, 〇〇〇·· 1 to about 1: 3, range of 〇〇〇, another example is about 2, 〇〇〇: ! to about 丨: 2, 〇〇〇 range, another example is about 1,500: 1 to about}: uoo range, another example is about 1,0 〇〇·1 to Approximately i: i, the range of 〇〇〇, re-examples are in the range of about 1 to about 1 990, and another example is about 8 〇〇: 1 to about i, and consistently about 700: 1 to about 1: 700 range 'other-example is about 6 〇〇: 1 to about 1:600, and then a real For example, the range is from about 500:1 to about 1:500, and another example is about: 1 to about 1. The range is 're--example is about 3 〇〇: i to about... (10), another-example For a range of about 200: i to about i · · 2〇〇, then - the example is about 15 〇: ! to Xiao 1: 15 〇 range 'other' example is about (10): 丨: about ... 00 range, then - an example of about 9: i to about 1: 90

Another example of 箪B circumference is about 80:1 to 杓1 · S 1.80, and another example is about 70:1 to about... The scope, another-example is from about ... to about 1 (eight) range 're--examples are in the range of about 50:1 to about 1:5 ,, and another - the example is about 40: 1 to about! ·· 4 ZZ range, another example is about 3 0. 1 to about u range 'other' example is about 2〇: 1 to about 1:2〇-143- (140) 200731934 car B circumference' A further example is a range of about 1 5 · 1 to about 1 · · 1 5 , another example is a range of about 10: 1 to about 1: 1 0, and another example is about 9 :] [to about The range of 1:9, another example is in the range of about 8:1 to about 1:8, another example is in the range of about 7··1 to about 1:7, and another example is about 6:1 to about 1. Range of 6 , another example is in the range of about 5: 1 to about 1: 5, another example is in the range of about 4: 1 to about 1: 4, and another example is about 3: 1 to about 1: 3 The scope, another example is in the range of from about 2:1 to about 1:2, and in another example, about 1:1, depending on the particular natural and/or synthetic high-potency sweetener selected. It is contemplated that the combination of the at least one natural and/or synthetic high potency sweetener and the at least one sweet taste improving composition can be such that the functional sweetener composition does not deteriorate or unduly affect or the functional sweetener The composition of the taste is carried out under the range of ρ Η. Non-limiting examples of the p Η range can be between about 2 and about 8. Still another example includes a pH range of from about 2 to about 5. A person skilled in the art can mix at least one natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient in any manner. For example, at least one natural and/or synthetic high potency sweetener and at least one functional ingredient can be added to the functional sweetener composition prior to the addition of at least one sweet taste improving composition. In another example, at least one natural and/or synthetic high potency sweetener and at least one functional ingredient can be added to the functional sweetener composition after the addition of at least one sweet taste improving composition. In still another example, the at least one sweet taste improving composition is added to the functional sweetener composition simultaneously with at least one natural and/or synthetic high potency sweetener and at least one functional ingredient -144- (141) In 200731934. In another example, the at least one natural and/or synthetic high potency sweetener can be added prior to adding the at least one sweet taste improving composition and at least one functional ingredient to the functional sweetener composition. In another example, the at least one natural and/or synthetic high potency sweetener can be added after the at least one sweet taste improving composition and at least one functional ingredient are added to the work ingredient. In still another embodiment, at least one natural and/or synthetic high-potency sweetener can be first mixed with the at least one sweet taste improving composition and at least one functional ingredient, and then added to the edible composition. For example, the at least one natural and/or synthetic high-potency sweetener (which may be in purified, diluted or concentrated form and in a liquid (eg, solution), solid (eg, powder, slab, nine-piece, granule, square) , crystallization, etc., suspension, gas state, or a combination thereof) and the at least one sweet taste improving composition (which may be in purified, diluted or concentrated form and in a liquid (eg, solution), solid (eg, powder, slab, nine) a tablet, a granule, a square, a crystal, etc., a suspension, a gaseous state, or a combination thereof, and the at least one functional component (which may be in a purified, diluted or concentrated form and which is a liquid (such as a solution), a solid (such as a powder, The at least one natural and/or synthetic high-potency sweetener and the at least one of the three before being contacted with the edible composition, the slab, the nine pieces, the granules, the squares, the crystals, etc.), the suspension, the gas state, or a combination thereof A sweet taste improving composition is contacted with the at least one functional ingredient. In another embodiment, when there are a plurality of natural and/or synthetic high-potency sweeteners, a plurality of sweet taste improving compositions or a plurality of functional ingredients, the functional sweetener compositions may be simultaneously and sequentially Formally, in random form or in any other form. -145- 200731934 (142) IV. Desktop Functional Sweetener Composition In a specific embodiment of the invention, the functional sweetener composition comprises a tabletop functional sweetener composition comprising At least one natural and/or synthetic high-potency sweetener and: (i) at least one functional ingredient; (ii) at least one accumulating agent; and (iii) optionally at least one having a preferred temporary and/or taste change Sweet taste improving composition and/or anti-caking agent. According to a particular embodiment, a suitable π-accumulator" includes maltodextrin (1 〇 DE, 18DE or 5DE), corn syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, wood Sugar, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol , polyols, polydextrose, fructooligosaccharides, cellulose, cellulose derivatives, and the like, and mixtures thereof. Further, according to other specific examples of the present invention, particulate sugar (sucrose) or other caloric sweeteners such as crystalline fructose, Other sugars or sugar alcohols can also be used as a bulking agent because it provides good uniformity of content without significantly increasing heat. In one embodiment, the bulking agent can be used as a sweet taste improving composition. As used herein, the terms ''anti-caking agent' and 'flow agent'' mean any that prevents, reduces, inhibits or suppresses at least one natural and/or synthetic high-potency sweetener molecule attachment, binding or other natural and/or Or The composition of the high-potency sweetener molecule contact. Alternatively, the anti-caking agent can be any composition that contributes to the uniformity and uniform dissolution of the contents. According to a specific example, a non-limiting example of the anti-caking agent Including Tata powder, calcium citrate, cerium oxide-146-200731934 (143), microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pennsylvania) and tricalcium phosphate. In one embodiment, the anti-caking The composition of the tabletop functional sweetener is present in an amount of from about 0.001 to about 3% by weight based on the weight of the functional sweetener composition of the tabletop. Tabletop functional sweetener composition The table top functional sweetener composition of the present invention may be present and packaged in a variety of different forms, any form known in the art. According to a particular embodiment, non-limiting examples thereof include powder form, granule form, packet, Tablets, pouches, nine-pieces, squares, solids, and liquids. In one embodiment, the desktop functional sweetener composition comprises a single serving (part control) packet containing functional sweetener blends Dry-mixture of dry matter Formulated compositions typically contain powder or granules. Although the tabletop functional sweetener packet can be of any size, a non-limiting example of a conventional portion of a controlled-table desktop functional sweetener packet is shown. 5χ1·5 inches large and containing about 1 gram of sweetener composition equivalent to 2 teaspoons of granule φ sugar (about 8 grams). Naturally and in a dry blended tabletop functional sweetener blend. / or the amount of synthetic high-potency sweetener varies depending on the difference in potency of different natural and/or synthetic high-potency sweeteners. In a specific embodiment, the dry-mixed desktop functional sweetener blender The amount of the natural and/or synthetic high-potency sweetener contained is from about 1% (w/w) to about 1% (w/w) of the tabletop functional sweetener composition. Specific examples of solid desktop functional sweeteners include cubes and tablets. The size of the non-limiting example of the conventional block corresponds to the standard block size of the particulate sugar, which is about 2·2 χ 2·2 χ 2.2 cubic centimeters and weighs about 8 gram - 147 - 200731934 (144). In one embodiment, the solid tabletop functional sweetener is in the form of a tablet or any other form known in the art. The tabletop functional sweetener composition can also be in liquid form wherein the NHPS is combined with a liquid carrier. Suitable non-limiting examples of carriers for liquid desktop functional sweeteners include water, alcohols, polyols, glycerol bases or citric acid bases dissolved in water, and mixtures thereof. The amount of the high potency sweetener in the liquid tabletop functional g-sweetener blend is also different based on the difference in potency of the different high potency sweeteners. The sweetness equivalents of any of the forms of topical functional sweetener compositions described herein or known in the art may vary to achieve the desired degree of sweetness change. For example, a tabletop functional sweetener composition can be compared to the sweetness of an equivalent standard sugar. In another embodiment, the tabletop functional sweetener composition can have a sweetness as high as 100 times the sweetness of an equivalent sugar. In other specific examples, the tabletop functional sweetener composition has a sweetness as high as 90 times, 80 times, 70 times, 60 times, 50 times, 40 times, 30 times of the sweetness of the equivalent sugar. 20 times, 10 times, 9 times, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times and 2 times. In one embodiment, the tabletop functional sweetener composition can also be formulated for special use such as for dips, foods, pharmaceuticals, cosmetics, herbs/vitamins, tobacco, and any other that can be sweetened. The product. For example, the tabletop functional sweetener composition for baking can be formulated to have an additional protective agent, such as a pouching agent. Other forms are also apparent to those familiar with desktop sweetener technology. One of the powder or granular functional sweetener blends for making pouches -148- 200731934 (145) Commonly used methods include fluidized bed granulation. Other methods of making a desktop sweetener composition are also known to those skilled in the art. Those skilled in the art should be aware that the amount of natural and/or synthetic high-potency sweetener and the amount and type of sweetening improving composition, accumulating agent, and/or anti-caking agent can be adjusted to modify the desktop function. The taste of the sweetener composition to achieve the desired change and the intended end use. Specific examples of the composition of the tabletop sweetener composition and the tabletop functional sweetener composition are disclosed in U.S. Patent Provisional Application No. 60, filed on June 19, 2006, to /805,209, all of which are hereby incorporated by reference. V. Edible Compositions As used herein, "edible composition" and "sweetened composition" are synonymous and refer to substances that come into contact with the mouth of a human or animal, including substances that are subsequently spit out in the mouth, and It is safe to be consumed by humans or animals (whether it is drunk, eaten, swallowed or otherwise digested) when used in a generally acceptable range. Such compositions include foods, beverages, pharmaceuticals, tobacco, nutraceuticals, oral hygiene products/cosmetic, and the like. These products include non-carbonated beverages and carbonated beverages such as cola, light ginger ale, SARS, apple juice, and juice-flavored refreshing beverages (such as citrus-flavored refreshing drinks such as lemon-lime or orange-sweet bittersweet) , powdered cooling, etc.; fruit juices from fruits or vegetables, juices including juice, juices containing fruit granules, fruit drinks, juice drinks, beverages containing fruit juices, fruit-flavored drinks, vegetable juices, juices containing vegetables And -149- 200731934 (146) a comprehensive fruit juice containing fruits and vegetables; sports drinks, energy drinks, beverages similar to water (such as water and natural or synthetic flavors); tea types or types of beverages such as coffee, cocoa, Black tea, green tea, oolong tea, etc.; milk-containing ingredients such as milk drinks, coffee with milk ingredients, coffee with milk, milk tea, juice milk drinks, drinking yogurt, lactic acid bacteria drinks, etc.; dairy products; baked goods; Yogurt, Jelly, Jelly, Pudding, Bavarian Cream, Milk Jelly, Pastry, Chocolate Biscuits Mousse, etc. 0, dessert time or dessert after eating; frozen food; cold dessert, such as ice cream type like ice cream, ice milk, milk ice (1 act 〇-ice), etc. (food; it is sweet And various other types of raw materials are added to the milk product, the resulting mixture is stirred and frozen), and ice desserts such as juice and milk, dessert ices, etc. (food; it is added to various types of raw materials) In the sugar-containing liquid, the obtained mixture is stirred and frozen); ice cream; general pastry, such as baked snacks or steamed snacks, such as cakes, crackers, biscotti, burrit stuffed buns, etc.; φ cakes and snacks; table top products; general sugar-containing snacks such as chewing gum (for example, including compositions comprising a substantially water-insoluble, chewable gum base such as gum or an alternative thereto, including Gelulong, guttakay or other edible natural synthetic resin or wax, hard candy, soft candy, mint, nougat, jelly bean, etc.; Juices include fruit-flavored sauces, chocolate sauces, etc.; edible gels: creams including butter, paste, whipped cream, etc.; jams include strawberry jam, marmalade, etc.; breads include sweet bread, etc. or other starch products Spices; general seasonings include seasoned soy sauce for baking various types of meat, roast poultry, fire-baked -150- 200731934 (147), as well as ketchup, dripping sauce, noodle soup, etc.; processed Agricultural products, livestock products or seafood; processed meat products such as sausages; distilled foods, pickles, pickles cooked with soy sauce, delicacies, side dishes; snacks such as potato chips, biscuits, etc.; cereal products; oral administration Or a drug or a class-drug for use in the oral cavity (such as a vitamin, a cough syrup, a cough drops, a chewable tablet, an amino acid, a drug or a drug that tastes bitter, an acidulant, etc.), wherein the drug can be Solid, liquid, gel, or gas g form such as nine tablets, tablets, sprays, capsules, syrups, drops, lozenges, powders, etc.; personal hygiene products such as other oral compositions for oral cavity such as Gas fresheners, mouthwashes, mouthwashes, toothpastes, tooth polishes, dentifrice, hot mouth decoctions, tooth whitening agents, etc., dietary supplements; Xuecao products include smoked and smokeless tobacco products such as snuff, Cigarettes, pipes and cigar tobacco products' and all forms of Su as early as Susie fillings, leaves, stems, stems, homogenized leaves are then matured, reconstituted with binders and from tobacco dust, particles or flakes, Grain or other forms of tobacco from other sources of reconstituted tobacco φ grass products, tobacco substitutes prepared from non-tobacco raw materials, impregnated or chewable tobacco; animal feed; and nutraceuticals, including any medicine or health Benefits (including diseases - such as cardiovascular disease and high cholesterol in the blood, diabetes, osteoporosis, inflammation or autoimmune disease - prevention and treatment of certain parts of the food or food). In general, the amount of the natural and/or synthetic high potency sweetener in the sweetened composition will vary greatly depending upon the particular type of sweetened composition and its desired sweetness. Appropriate portions of the sweetener to be added to the sweetened composition can be readily perceived by those skilled in the art. In a specific embodiment, the amount of the natural and/or synthetic high-potency sweetener to the sweetened composition is from about 1 to about 5,000 ppm of the sweetened composition in the range of -151 to 200731934 (148). And the at least one sweet taste improving composition is present in the range of from about 1 to about 10,000,000 ppm of the sweetened composition in the range of the sweetened composition, according to a specific specific example, for the sweetenable composition The right amount of the day

The high potency sweetener contains from about 100 ppm to about 3,000 ppm of lycopene A; from about 50 ppm to about 3,000 ppm of stevia; from about 50 ppm to about 3,000 ppm of stevioside; from about 50 ppm to about 3,000 ppm of mangosteen Glycoside IV; about 50 ppm to about 3,000 ppm of mogroside V; about 50 ppm to about 3,000 ppm of Luo Han Guo sweetener; about 5 ppm to about 300 ppm of monatin; about 5 ppm to about 200 ppm of kiwi Sweet protein; and about 50 ppm to about 3,000 ppm of monoammonium glycyrrhizinate. According to a particular embodiment, the appropriate portion of the synthetic topical sweetener for the sweetenable composition contains from about 1 ppm to about 60 ppm of eribatan; from about 1 ppm to about 600 ppm of aspartame; 1 ppm to about 20 ppm of neotame; about 1 〇ppm to about 500 ppm of acesulfame potassium; about 50 ppm to about 5,000 ppm of sweetener; about 10 ppm to about 500 ppm of saccharin; about 5 ppm To about 250 ppm of sucralose; about 1 ρρηι to about 20 ppm of N-[N-[3-(3-carbyl-4-methoxyphenyl)propyl]-L-α-aspartate 1-methyl-L-phenylalanine 1-methyl ester; from about 1 ppm to about 20 ppm of N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl] -L-α-aspartame-l-phenyl-alanine 1-methyl ester; and about 1 ppm to about 20 ppm of Ν_[Ν-[3-(3-methoxy-4-hydroxybenzene) Base) propyl]-L-α-aspartame-yl]-L-phenylalanine 1-methyl ester. -152. 200731934 (149) In one embodiment, the edible composition is a carbonated beverage comprising at least one natural and/or synthetic high-potency sweetener, at least one sweet taste-improving weight, and at least one functional ingredient; The at least one natural and/or synthetic high-potency sweetener comprises rebaudioside A, lycopene B, lycopene C, lycopidiside D, lycopene E, and Lebide Glycosides F, dulcoside A, dulcectin B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, mangosteen sweetener, Simon Siamenoside, monatin and its salts (Meng Na Ting SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, kiwi sweet Protein (thaumatin), monelin, and betel nut

Mabinlin), brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, and yuronium (baiyunoside), osladin, polypodoside A, pterocaryoside A, pittiloside B, mukurozioside, femsoside (phlomisoside) I, Periandrin I, abrusoside A and cyci〇cari〇side I, sucralose, acesulfame potassium or other salts, aspartame Sweet, Ellitan, saccharin, neohesperidin dihydrochalcone, sweetener, neotame, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]aspartate 1-methyl-L-phenylalanine 1-methyl ester, ... [N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl-α-aspartame-153- 200731934 (150) 1-methyl phenylalanine 1-methyl, N-[N-[3-(3-methoxy:)propyl]-L-α-aspartame]-L·benzene 1-A propyl amide, or a combination thereof; wherein the at least one sweet taste improving composition, a polyol, Acids and their corresponding salts, polyamine-based salts, sugar acids and their corresponding salts, organic acids, inorganic salts, inorganic salts, bitter compounds, flavoring agents, terpene polymers, protein or protein hydrolysates, Surfactant flavonoids, alcohols, and combinations thereof; and wherein the at least one® contains at least one dietary fiber source. The sweet taste improving composition is disclosed in U.S. Patent Provisional Application Serial No. 60/739,312. In a particular embodiment, the at least one functional ingredient is specifically processed to break into the functional sweetened composition. This is especially relevant when the sweetening composition is an aqueous material and the at least one functional substance. It is known to those skilled in the art to incorporate the hydrophobic composition into an aqueous solution. Non-limiting examples thereof include homogenizing capsules, emulsifying and adding stabilizers, gums and the like. In a specific embodiment, the first dispersion of the at least one functional ingredient of the dispersion of the aqueous functional sweetened composition and the aqueous edible composition is substantially stable, and the first dispersion is mixed with the aqueous edible composition. The first dispersion of particles, the first dispersion particles are heated to provide an aqueous composition comprising at least one functional ingredient particle having a particle size of about 50 microns. This method is further disclosed in 2003 and -4--4-hydroxyphenyl esters, the salts of which are selected from the group consisting of sugar acids and their organic acids, odorous compounds, emulsifiers, and functional combinations. 60/73 9 , 1 24 may need this functional part of the technology of the water-repellent liquid, a small amount of functional process including the combination of the formation and homogenization has been 0.1 micron to functional sweetness: October 24 - 154-200731934 (151) and U.S. Patent Provisional Application No. 10/458,692, filed on Dec. 23, 2005, the entire disclosure of which is hereby incorporated by reference. The functional sweetener composition and the edible composition containing the same provide a health benefit over basic nutrition. For example, such benefits include, but are not limited to, reducing the incidence or risk of obesity, diabetes, hypercholesterolemia, cardiovascular disease, stroke, inflammatory bowel disease, ulcerative colitis, Crohn's disease, diverticulitis, and colon cancer. The invention is further shown in the following examples, which are not intended to limit the scope of the invention in any way. On the contrary, it should be clearly understood that there are many other specific examples, modifications, and equivalents in the scope of the claims and the scope of the appended claims. Those skilled in the art will be able to understand the details after reading the specification of the present invention. % is by weight unless otherwise specifically defined. A. Example A Group

Example A Lacide diglucoside A Diet Coke dip (sweetness equivalent to 1% sucrose equivalent) was prepared to contain 2 g dietary fiber, 400 ppm Lacide A and 3. 5 per serving (about 240 mi) % erythritol. Example A2 -155 - 200731934 (152) Lacide diglucoside A diet lemon-lime dip (sweetness equivalent to 0% sucrose equivalent) is prepared to contain 2 g of dietary fiber per serving (about 240 mi), 400 Peptide lycopene A and 3.5% erythritol. Example A3 A commercially available Minute Maid orange juice (1% juice product) was diluted at a ratio of 1:1 with 360 ppm Leposide A/citrate composition. Each serving (about 240 ml) contains 2 g of dietary fiber and 180 ppm of Lepodendron A (equivalent to 5% sucrose). Example A4 Nestlé hail bar _ tea product sold in a towel was diluted at a ratio of 1:1 with 3 60 p p m lycopene A/citrate composition. The product (2 240 ml) contains 2 g of dietary fiber and 180 ppm of Lacide A (equivalent to 5% sucrose). The following Examples B1-B3, C1-C3, D, E1-E3 and F show the method for producing purified Leposide A in a specific embodiment of the present invention. B. Example B Group Table 2: Examples of Examples B1-3 -3 The crude Lacide A (g) Ethanol (95%) (mL) Solvent Methanol (99%) (mL) Water (mL) Heating T CC Dry T (°〇 yield (g) HPLC purity (wt/wt%) B1 400 1200 400 320 50 50 130 98.9 B2 100 320 120 50 30-40 60 72 98.3 B3 50 160 60 25 ~ 30 60 27.3 98.2 -156 - 200731934 (153) Example B 1 The crude Lacide A (77.4% purity) mixture was obtained from a commercial source. The impurities were identified using HP LC and quantified on a dry weight basis (6.2% stevioside, 5.6% 莱包Dinoside C, 0.6% Lacide F, 1.0% other steviol glycosides, 3.0% Lepodidron D, 4.9% Lycopene B, 0.3% Stevioside diglucoside), water content 4.7%.

Mix the crude Lacide A (400 g), ethanol (95%, 1200 ml), methanol (99%, 40 0 ml) and water (3 20 ml) and heat to 5 (TC 10 minutes). The clear solution was cooled to 22 ° C for 16 hours. The white crystals were filtered off and washed twice with ethanol (2×2 0 0 ml, 9 5 %) and vacuum oven at 50 ° C under reduced pressure (20 mm) Drying for 16-24 hours. The final pure composition of the lycopene A (1 30 g) contains 98.91% lycopene A, 0.06 % stevioside, 0.03 % lycopene C, 0.12% lysine. Baudiside F, 0.13% other steviol glycosides, 0.1% lycopene D, 0.49% Lepodil B and 0.03% steviol diglucoside, all of which were weighed as described in Example B2 crude lycopene A ( 8 0.3 7% purity) was obtained from commercial sources. Based on dry weight, impurities were identified using HP LC (6.22% stevioside, 2.28% lycopene C, 0.35% ducoside, 0.78% Lebide) Glycoside F, 0.72 % other steviol glycosides, 3 · 3 3 % lycopene B, 〇. 〇 7 % steviol diglucoside), water content 3.4%. The crude lycopene A (100 g), Ethanol (95%, 320 ml -157- 200731934 (154) ), A (99%, 120 ml) and water (50 ml) were mixed and heated to 30-40 ° C for 10 minutes. The clear solution was cooled to 22 ° C for 16 hours. The white crystals were filtered off and washed twice with ethanol (2 x 50 Ml, 95%). Wet cake (88 g) was liquefied with ethanol (95%, 1 320 ml) for 16 hours. Filtered and washed with ethanol (95%, 2 χ 100 ml) and vacuum oven at 60 ° C Dry under reduced pressure (20 mm) for 16-24 hours.

The essentially pure final composition of lycopene A (72 g) contains 98.29% lycopene A, 0.03% stevioside, 0.02% lycopene C, 0.17% lycopene F, 0.06 % Baudiside D and 1.09 % Labaodiside B. The steviol diglucoside was not detected by HPLC. Example B3 Crude Lacide A (80.37% purity) was obtained from commercial sources. Based on dry weight, impurities were identified by HPLC (6.22% stevioside, 2.28% lycopene C, 0.35% durgosin, 0.78% lycopene F, 0.72% other steviol glycosides, 3_3 3 % Lacide diglucoside B, 0.07% steviol diglucoside), water content 3.4%. Mix the crude Lacide A (50 g), ethanol (95%, 160 ml), methanol (9 9 %, 60 m 1 ) and water (25 m 1 ) and heat to about 30 ° C. 10 minutes. The clear solution was cooled to 22 °C for 16 hours. The white crystals were filtered off and washed twice with ethanol (2×25 ml, 95%). The wet cake (40 g) was liquefied with methanol (9 9 %, 600 m 1 ) for 16 hours, filtered and washed with methanol (9 9 %, 2 X 2 5 m 1 ) at 60 ° C The vacuum oven was dried under reduced pressure (20 mm) for 16-24 hours. 158· 200731934 (155) The final composition of the essentially pure Lacide A (2 7 · 3 g ) contains * 98.22% Labaodiside A, 0.04% Stevioside, 0.04% Labaodiside c, 0.18 % 莱包迪苷 F, 0.08% lycopene D and 1.03% lycopene B. The steviol diglucoside was not detected by HPLC. C. Example Group C_Table 3: Examples of Examples C1-3. Solvents Crude Lacide A (g) Ethanol (95%) (mL) Organic Cosolvent (mL) Water (mL) Wash Solvent Yield ( $) HPLC purity (%) C1 5 15 Methanol (6) 3.5 EtOH/MeOH (3: 1 v/v) 2.6 >99 C2 5 15 Methanol (5) 4 EtOH/MeOH (3 · 1 v/v) 2.3 > 99 C3 5 16 Methanol (6) 2.5 *EtOH/MeOH (8 ·· 3 v/v) 3.2 >98

Example C 1 • Mix the crude Lacide A (8 0.3 7% purity, 5 g) mixture, ethanol (95%, 15 ml), methanol (5 ml) and water (3.5 ml) and heat to reflux 1 Minutes. The clear solution was cooled to 22 ° C and stirred for 16 hours. The white crystalline product was filtered off, washed twice with a mixture of ethanol:methanol (5.0 ml, 3:1, v/v) and dried in a vacuum oven at 50 ° C under reduced pressure (20 mm) for 16-24 hours to give 2.6 g Pure product (purity according to HPLC, > 99%). Example C2 - 159 - 200731934 (156) Mixing crude lyoside A (8 0.3 7% purity, 5 g) mixture, ethanol (95%, 15 ml), methanol (5 ml) and water (4 ml) And heated to reflux for 1 〇 minutes. The clear solution was cooled to 22 ° C and stirred for 16 hours. The white crystalline product was filtered off, washed twice with a mixture of ethanol:methanol (5.0 ml, 3:1, v/v) and dried in a vacuum oven at 50 ° C under reduced pressure (20 mm) for 16 - 24 hours. 2.3 g pure product (according to Η PLC, purity > 99%).

Example C 3 A mixture of crude Lacide A (8 0.3 7% purity, 5 g), ethanol (95%, 16 ml), methanol (6 ml) and water (2.5 ml) were mixed and heated to reflux 1 0 minute. The clear solution was cooled to 22 °C for 2 hours. Crystallization began to appear during this period. The mixture was stirred at room temperature for 16 hours. The white crystalline product was filtered off, washed twice with a mixture of ethanol:methanol (5.0 ml, 8:3, v/v) and dried in a vacuum oven at 50 ° C under reduced pressure (20 mm) for 16-24 hours to give 3.2 g. Pure product (purity according to HPLC, purity > 98%) 〇D. Example Group D Table 4: Example D 溶 溶 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 Solvent yield (g) HPLC purity (%) D 50 EtOH (160) 40 EtOH 19.8 99.5 -160- (157) 200731934 A crude Lacide A (8 0.3 7% purity, 50 g) mixture, ethanol (95) Mix with %, 160 ml) and water (40 ml) and heat to reflux for 30 minutes. The mixture was cooled to room temperature for 16-24 hours. The white crystalline product was filtered off, washed twice with ethanol (95%, 25 ml) and dried under vacuum (20 mm) in a vacuum oven at 60 ° C for 16-24 hours to give 19.8 g of pure product (purity by HPLC) 99.5%).

E. Example E Group Table 5: Examples E1 - 3 Refuse of the crude Lacide A (g) Ethanol (95%) (mL) Organic Cosolvent (mL) Water (mL) Methanol Slurry (ml) Yield (g) HPLC purity (%) E1 50 160 methanol (60) 25 200 12.7 > 97 E2 50 160 methanol (60) 25 300 18.6 >97 E3 50 160 methanol (60) 25 350 22.2 >97 Example E 1 A mixture of crude Lacide A (41% purity, 50 g), ethanol (95%, 160 ml), methanol (99.8 %, 60 m 1 ) and water (25 m 1 ) at 22 t Stir and mix. The white product crystallized out within 5-20 hours. The mixture was stirred for a further 48 hours. The white crystalline product was filtered off and washed twice with ethanol (95%, 25 ml). The wet cake of white crystalline product was slurried with methanol (99.8%, 200 ml) for 16 hours, filtered and washed twice with methanol (99.8%, 25 ml) and vacuum oven at 60 ° C under reduced pressure (20 mm) The drying was carried out for 16-24 hours, yielding 12.7 g of pure product (purity <97%) according to HPLC. -161 - 200731934 (158) Example E2

The crude Lacide A mixture (48% purity, 50 g), ethanol (95%, 160 ml), methanol (99.8%, 60 ml) and water (25 ml) were stirred and mixed at 22 °C. White product crystallizes within 3-6 hours. The mixture was stirred for a further 48 hours. The white crystalline product was filtered off and washed twice with ethanol (95%, 25 ml). The wet cake of white crystalline product was slurried with methanol (99.8%, 300 ml) for 16 hours, filtered and washed twice with methanol (99.8%, 25 ml) and vacuum oven at 60 ° C under reduced pressure (20 mm) The drying was carried out for 16-24 hours, yielding 18.6 g of pure product (purity <97%) according to HPLC. Example E3 Mixing the crude Leposide A mixture (55% purity, 50 g), ethanol (95%, 160 ml), methanol (99.8%, 60 ml) and water (25 ml) at 22 °C Stir. The white product crystallized out within 15-30 minutes. The mixture was stirred for a further 48 hours. The white crystalline product was filtered off and washed twice with ethanol (9 5 %, 25 mL). The wet cake of the white crystalline product was slurried with methanol (99.8%, 3 50 ml) for 16 hours, filtered and washed twice with methanol (99.8%, 25 ml) and vacuum oven at 60 ° C under reduced pressure (20 mm) The drying was carried out for 16-24 hours, yielding 22.2 g of pure product (purity <97%) according to HPLC.

Example F A solution of lycopidiside A (according to HPLC, purity > 97%) was mixed with lycopidiside A (12.5 g at 50 ml, 25% concentration) in bis-162-200731934 (159) distilled water and The mixture was stirred at 4 ° C for 5 minutes to obtain. The amorphous solution was immediately formed by spray drying with a Lab-Plant Dryer SD-04 apparatus (Lab-Plant Ltd., West Yorkshire, U.K.) to form an amorphous Lacide A polymorph. The solution is fed through a feed pump into a nozzle sprayer and the solution is atomized into a droplet spray by means of a metered flow of nitrogen/air. Under temperature control conditions (about 90 to 97 ° C) and in the air flow conditions in the drying chamber, water will volatilize from the droplets 0 and cause dry particles to form. The dried powder (1 1 -1 2 g, H20 6.74%) was continuously discharged from the drying chamber and collected with a bottle. It was determined that the solubility in water at room temperature was > 35.0%. Example Group G The sensory evaluation of the samples prepared in Example G was carried out according to the following procedure similar to that described above. No samples were swallowed during this test step. All samples were spit out and rinsed with water after tasting. Immediately after feeling φ to maximum sweetness, spit out the sample, rinse mouth with water and measure the rate at which sweetness fades ("sweet delay"), pay special attention to the change in sweetness within 3 - 4 minutes after gargle with water. After the tasting sample is finished, chew some salty oyster biscuits, then rinse with water, and then rest for at least 5 minutes before tasting the next sample. The sweetness delay is determined by a group of experts using the following scoring methods. Sensory evaluation of sputum: 〇 = no sweetness delay, 1 = sweetness delay is very slight, 2 = sweetness delay is slight, 3 = moderate delay of sweetness, 4 = high delay in sweetness, 5 = high delay in sweetness The degree of sucrose "sweet delay" measured by this method is defined as 0. -163- 200731934 (160) 5 0 0 ppm The degree of sweetness delay in the REBA control sample is defined as 5. Experimental sample system Using the same steps for taste, there will always be enough time between the tasting sample and the sample to ensure that the sensory system is rebalanced. Allow and encourage people to re-taste the control sample during the experiment. The test for sweetness initiation and/or sweetness delay was carried out between the two control groups and after the addition of the sweet taste improving additive. g Control sample REBA is a natural non-caloric sweetener with a very pure taste change. The situation (ie, only sweetness) and the acceptable sweetness onset rate, but with a more pronounced sweetness delay than the sugar sweetener. Evaluate the blend change for 400 ppm REBA (equivalent to 8 g sucrose) The effect of the sweetness delay of the citric acid/potassium citrate composition (equivalent to Dietary Lemon-Lim). The sweetness delay of this solution was set to 5 ° φ 8 g of sugar was dissolved in 1 〇〇ml lemon Acid buffer. The degree of sweetness delay of this control sample was set to 0. Example G1-51 below shows a combination of lycopidiside A and a sweet taste improving composition in a specific embodiment of the present invention. Dissolve 40 0 ppm of REBA in a citric acid/potassium citrate composition (equivalent to Dietary Lemon-Lime) and then mix 1,250 ppm of trehalose into the base solution. It was determined to be 2. -164- (161) 200731 934 Example G2 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (equivalent to a diet lemon-lime dip), and then 10,000 ppm of fructooligosaccharide (5 5 %) was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3.

Example G3 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lim), and then 200 ppm of Senegal arabic gum was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G4 Dissolved 400 ppm of REBA in a citric acid/potassium citrate composition (phase φ as in Diet Lemon-Lime) and then mixed 2,500 ppm of cold-cyclodextrin into the base solution. in. The degree of sweetness delay of this solution was determined to be 3. Example G5 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage), and then 5,000 ppm of glycerin was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G6-165- (162) (162) 200731934 Dissolve 40 0 ppm of REBA in a citric acid/potassium citrate composition (equivalent to Dietary Lemon-Lime) and then mix 2,500 ppm Fibersol-2 into the base. In solution. The degree of sweetness delay of this solution was determined to be 1. Example G7 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lyme Dip), and then 1.25 ppm of collagen (unflavored gelatin) was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 2. This blend was found to have a taste characteristic like sugar. Example G8 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition (equivalent to Dietary Lemon-Lyme dip), and then 2,000 ppm of collagen (unflavored gelatin) was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3 ° and the blend was found to have a taste characteristic like sugar.

Example G9 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to a Diet Lemon-Lyme beverage), and then 10,00 〇 ppin D-trehalose was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 2. Example G 1 0 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (sept. in Jianjiantai Lime-Lim), and then 15 〇ppm of sodium chloride was mixed into -166-200731934 ( 163) In the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G 1 1 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lyme dip), and then 150 ppm of potassium chloride was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3.

Example G 1 2 400 ppm of REB A was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lime), and then 300 ppm of potassium dihydrogen phosphate was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G 1 3 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add 75% phosphoric acid (0.43 ml) until the pH reaches pH 2.4 to 2.5, then 1 〇, 〇〇〇ppm to 20,000 ppm KH2P 〇4 is mixed into the base solution. The degree of sweetness delay of this solution was determined to be 2. Example G 1 4 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lyme dip), and then 500 ppm of sodium gluconate was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 4. Example G 1 5 -167- 200731934 (164) Dissolve 40 0 ppm of REBA in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage), then monohydrate the 1 25-500 ppm potassium tartrate Mix A in the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G 1 6

40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (equivalent to Dietary Lemon-Lyme dip), and then 500 pp m sodium tartrate dihydrate was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 2. Example G 1 7 Dissolve 400 ppm of REBA in a citric acid/potassium citrate composition (equivalent to a diet lemon-lime dip), and then mix 310-1,250 ppm of glucosamine heptanoate into the base solution. in. The degree of sweetness delay of this solution was determined to be 2. Example G 1 8 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lyme dip), and then 250-500 ppm of sodium L-lactic acid was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3 . This blend was found to have a taste characteristic like sugar. Example G 1 9 -168 - 200731934 (165) 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage), and then 1,000 ppm of L-sodium lactate was mixed therein. In the base solution. The degree of sweetness delay of this solution was determined to be 2. This blend was found to have a taste characteristic like sugar. Example G20 400 ppm of REB A was dissolved in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage), and then 600-800 ppm of malic acid was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G21 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to a Diet Lemon-Lyme beverage), and then 500 ppm of hydroxycitric acid was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G22 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lim), and then 500 ppm of salicylic acid was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G23 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lyme Dip), and then 1,000 ppm of salicylic acid was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 2. -169- 200731934 (166) Example G24 Dissolve 40 0 ppm of REBA in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage), then mix 1 1 2 ppm caffeic acid into the base solution . The degree of sweetness delay of this solution was determined to be 1. Example G25 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to a Diet lemon-Lyme beverage), and then a 250 pm p-acid was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G26 Dissolve 400 ppm of REBA in a citric acid/potassium citrate composition (equivalent to a Diet lemon-Lyme beverage), and then mix 80:20 (w/w) ratio of citric acid/malic acid into the base solution. in. The sweetness φ of this solution was determined to be 4 degrees. Example G27 400 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lyme Dip), and then 125 ppm of 2,4-dihydroxybenzoic acid was mixed into the base solution. The sweetness delay of this solution was determined to be 2 〇 Example G28 -170- 200731934 (167) 40 0 ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to Dietary Lemon-Lim), then 25 0 ppm of 2,4-dihydroxybenzoic acid was mixed into the base solution. The degree of sweetness delay of this solution was determined as Example G29. 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage), and then 1 〇〇ppm D/L propylamine was added. The acid is mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G30 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lime Dip), and then 100 ppm of the alanine was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 1. Example G31 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lime tanning), and then 5,000 ppm to 10,000 ppm of glycine was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G32 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (phase g in Jianjiantai Ninghai-Laim), and then 2,500 ppm of creatine was mixed into the -171 200731934 (168) base solution. . The degree of sweetness delay of this solution was determined to be 2. This blend was found to have a taste characteristic like sugar. Example G33 Dissolves 400 ppm of REBA in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage) and then mixes 260 ppm to 5,0 ppm P-serine In the base solution. The degree of sweetness delay of this solution was determined to be 2. This blend was found to have a taste characteristic like sugar. Example G34 40 0 ppm of REB A was dissolved in a citric acid/potassium citrate composition (corresponding to a lemon-lime dip), and then 1,250 ppm to 2,500 ppm of glucosamine hydrochloride was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. This blend was found to have a taste characteristic like sugar. Example G35 Dissolve 400 ppm of REBA in a citric acid/potassium citrate composition (equivalent to a healthy lemon _ _ 来 飮 ,), and then mix 2,500 ppm to 5,0 0 ppm of bovine acid. In the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G36 400 PPm of REBA was dissolved in a citric acid/potassium citrate composition (equivalent to Dietary Lemon-Lime), then 1,000 ρριη to 2,000-172-200731934 (169) ppm polypropylene glycol alginate (PGA) is mixed into the base solution. The degree of sweetness delay of this solution was determined to be 5. This blend was found to have a taste characteristic like sugar. Example G37 Two solutions were prepared. In each solution, 4 〇〇ppm REBA was dissolved in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage), and then 78 ppm to 156 ppm and 1,250 ppm soluble rice protein were mixed. In each base solution. The degree of sweetness delay of these solutions was determined to be 3. This blend was found to have a taste characteristic like sugar. Example G38 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage), and then 312 ppm to 625 ppm of soluble rice protein was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 2. This blend was found to have a taste characteristic like sugar. Example G39 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lyme Dip), and then 25 ppm of naringin was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 2. Example G40 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (phase 173-200731934 (170) as a Diet lemon-Lyme beverage), and then K2 ppm quinine was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 4. Example G41 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (equivalent to a diet lemon-lime dip), and then 125 PPm of enzyme-modified muskin SanmelinTM AO (San-Ei Gen FFI·, Inc., Osaka, 曰本) is mixed into the base solution. The degree of sweetness delay of this solution was determined to be 4. This blend was found to have a taste characteristic like sugar. Example G42 40 0 ppm REB A was dissolved in a citric acid/potassium citrate composition (equivalent to a healthy lemon-lean beverage), and then 2500 ppm of the enzyme-modified muskin SanmelinTM AO (San-Ei) Gen FFI·, Inc., Osaka, 曰本) is mixed into the base solution. The degree of sweetness delay of this solution was determined to be φ. This blend was found to have a taste characteristic like sugar. Example G43 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to a Diet Lemon-Lyme beverage), and then K2 ppm viridiflorol was mixed into the base solution. The sweetness delay of this solution was determined to be 2. Example G44 174- (171) 200731934 Dissolve 40 0 ppm REB A in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage), and then mix the 625 ρριη grape skin extract into the base solution. . The degree of sweetness delay of this solution was determined to be 4 . This blend was found to have a taste characteristic like sugar. Example G45 Dissolve 400 ppm REB A in a citric acid/potassium citrate composition (same as Dietary Lemon Popam-Lime Beverage), then 625 ppm SymriseTM Natural Flavor Mask for Sweeteners, 1 64 1 26 (Syracuse TM, Holzminden, Germany) was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 4. This blend was found to have a sugar-like taste profile. Example G46 Dissolved 400 ppm of REBA in a citric acid/potassium citrate composition (phase φ as in Diet Lemon-Lim), then 1,250 ppm to 2 , 5 00 ppm SymriseTM Natural Flavor Mask for Sweeteners, 164126 (SymriseTM, Holzminden, Germany) was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. This blend was found to have a taste characteristic like sugar. Example G47 40 0 ppm REB A was dissolved in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage), then 2 ppm Natural -175- 200731934 (172)

AdvantageTM Bitterness Blocker 9 ( Natural Advantage, Freehold, New Jersey, USA) is mixed into the base solution. The degree of sweetness delay of this solution was determined to be 2. This blend was found to have a taste characteristic like sugar. Example G48

Dissolve 40 0 ppm REBA in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lime drink), then put 1 p p m to 2 ρ p m Natural AdvantageTM Bitterness Blocker 2 ( Natural

Advantage, Freehold, New Jersey, USA) mixed into the base solution. The degree of sweetness delay of this solution was determined to be 2. Example G49 40 0 ppm REB A was dissolved in a citric acid/potassium citrate composition (equivalent to a Diet Lemon-Lyme beverage) followed by 2 ppm Natural AdvantageTM Bitterness Blocker 1 (Natural Advantage,

Freehold, New Jersey, USA) mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example G50 Dissolves 400 ppm of REBA in a citric acid/potassium citrate composition (equivalent to a Diet Bar Oak-Lime Beverage)' and then 4 p p m to 8 p p m Natural AdvantageTM Bitterness Blocker 10 ( Natural

Advantage, Freehold, New Jersey, USA) mixed into the base solution -176- (173) (173) 200731934. The degree of sweetness delay of this solution was determined to be 2. Example G51 40 0 ppm of REBA was dissolved in a citric acid/potassium citrate composition (corresponding to Dietary Lemon-Lyme Dip), and then 25 ppm of AMP was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example Η Group The sweet taste improving composition was mixed with a REBA solution to determine its effect on sweetness delay. The initial sample or its further dilution is screened to find the concentration just above the threshold ,, which is defined herein as "near-threshold concentration". Adding concentration to near-threshold enthalpy, 6- to 100-fold higher concentration (see The intermediate enthalpy addition concentration, which is the midpoint of the near-thickness enthalpy addition concentration and the high addition concentration, was evaluated to determine its sweetness delay effect on the REBA solution. Adding the additive at these three concentrations Previously, a blend of 500 ppm REBA in phosphoric acid solution (75%) was prepared and adjusted to pH 2.5 with phosphoric acid or to pH 3.1 with citric acid and potassium citrate. The sensation was then carried out using the procedure as described in Example G. The evaluation was performed to evaluate the delay of the sweetness of the REBA solution. The control group dissolved 500 ppm of REBA in 1 liter of carbon dioxide bubble water and added phosphoric acid (75%) until the pH 値 reached between 2 · 4 and 2 · 5. -177- 5 ° 5 °

200731934 (174) The degree of sweetness delay in the control group was determined to be 10 g of sucrose dissolved in 1 〇〇 ml of phosphoric acid (75%) until the pH 値 reached 2.4 samples. The degree of sweetness delay was determined as 〇. The following examples Η 1-41 show combinations of the present glycosides and sweet taste improving compositions. EXAMPLES Η 1 500 ppm of REBA was dissolved in 1 Phosphoric acid (75%) was added until 5% by weight of 5,000 ppm of D-fructose was added to the base. This blending property. Example H2 500 ppm of REBA was dissolved in 1 Phosphoric acid (75%) was added until the pH 値 was reached and the degree of sweetness delay of the 1,000 ppm fructooligosaccharide (55%) solution was determined to be 3. The taste characteristics. Example H3 500 ppm of REBA was dissolved in 1 Phosphoric acid (75%) was added until pH 値 reached carbon dioxide bubble water and was added between 2.5 and 2.5. This control is in a specific embodiment of the Lecco di liters of carbon dioxide bubble water and between 2.4 and 2.5, in the solution. The sweetness of this solution was found to have a sugar-like taste in a special volume of carbon dioxide bubble water and between 2.4 and 2.5, and was mixed into the base solution. This solution was found to have a sugar-like liter of carbon dioxide in water and between 2.4 and 2.5, and -178-200731934 (175) was then mixed with 5,000 ppm of D-fructose into the base solution. The sweetness of this solution was determined to be 2. Example H4 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until pH 値 reaches between 2.4 and 2.5, then mix 450 ppm KC1 and 680 ppm KH2P〇4 into the base solution.

. The degree of sweetness delay of this solution was determined to be 3. This blend was found to have a taste characteristic like sugar. Example H5 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5, then mix 250 ppm to 2,500 ppm potassium benzoate into the base solution. . The degree of sweetness delay of this solution was determined to be 4. Example H6 500 ppm of REBA was dissolved in 1 liter of carbon dioxide bubble water and phosphoric acid (75%) was added until the pH 値 reached between 2.4 and 2.5, and then 150 ppm to 200 ppm of malic acid was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example H7 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add - phosphoric acid (75%) at -179-200731934 (176) until the pH 値 reaches between 2-4 and 2.5, then 50 ppm to 200 Phenol citrate is mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. Example H8

500 ppm of REBA was dissolved in 1 liter of carbon dioxide bubble water and phosphoric acid (75%) was added until the pH 値 reached between 2.4 and 2.5, and then 1,71 ppm of citric acid was mixed into the base solution. The sweetness of this solution was determined to be 3 degrees. Example H9 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5, then mix 50 ppm to 1,400 ppm of adipic acid into the base solution. . The degree of sweetness delay of this solution was determined to be 3. This blend was found to have a taste characteristic like φ sugar. EXAMPLES 0 10 00 ppm of REBA was dissolved in 1 liter of carbon dioxide bubble water and phosphoric acid (75%) was added until pH 値 reached between 2.4 and 2.5, and then 1,400 ppm of adipic acid was mixed into the base solution. The sweetness of this solution was determined to be 2. This blend was found to have a taste characteristic like sugar. -180- (177)200731934 Example Η 1 1 Dissolve 500 00 ppm of REBA in 1 liter of phosphoric acid (75%) until pH 値 reaches 2.4 and mix 608 ppm of 6.2 mM phosphoric acid into the sweetness delay. 1. Carbon dioxide bubbles in water and between 2 · 5, but in the base solution. This solution Example Η 1 2

Dissolve 500 ppm of REBA in 1 liter of phosphoric acid (75%) until pH 値 reaches 2 · 4 and mix 666 ppm of 6.8 mM phosphoric acid into the carbon dioxide bubble water and between 2.5, then in the base solution. The degree of sweetness delay of this solution was determined to be 1. Example H13 Dissolves 500 ppm REBA in 1 liter

Phosphoric acid (75%) was added until the pH 値 reached 2.4 and 500 ppm to 2,00 0 ppm of potassium benzoate. The degree of sweetness delay of this solution was determined to be 4. Carbon dioxide bubbles in water and between 2.5 are mixed into the base solution. EXAMPLES 44 4 500 ppm of REBA was dissolved in 1 liter Phosphoric acid (75%) was added until pH 値 reached 2.4, and 5,000 ppm of L-α-aminobutyric acid was mixed in. The degree of sweetness delay was determined to be 3. This blends the taste characteristics. Carbon dioxide bubbles in water and between 2.5, but in the base solution. This solution was found to have a sugar like -181 - (178) 200731934 Example Η 1 5 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5. Then, 5,00 0 ppm of 4-hydroxy-L-proline was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. This blend was found to have a taste characteristic like sugar. EXAMPLES 6 1 6 500 ppm of REBA was dissolved in 1 liter of carbon dioxide bubble water and phosphoric acid (75%) was added until the pH 値 reached between 2.4 and 2.5, and then 5,000 ppm of L-bromoamine was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 4. This blend was found to have a taste characteristic like sugar. _ Example Η 1 7 Dissolve 500 00 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5, then mix 15,000 ppm of glycine into the base solution. The degree of sweetness delay of this solution was determined to be 1. This blend was found to have a taste characteristic like sugar. EXAMPLES 8 1 8 Dissolve 500 00 ppm of REBA in 1 liter of carbon dioxide bubble water and add -18-200731934 (179) phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5, and then 3,7 5 0 ppm glycine was mixed into the base solution. The degree of enemy delay of this solution was determined to be 3.5. This blend was found to have properties like sugar. EXAMPLES 9 1 9 Dissolve 5000 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until pH 値 reaches between 2.4 and 2.5, after which 7,000 ppm of glycine is mixed into the base solution. The tongue t-delay of this solution was determined to be 2. This blend was found to have a taste like sugar. Example H20 500 00 ppm of REBA was dissolved in 1 liter of carbon dioxide bubble water Phosphoric acid (75%) was added until pH 値 reached between 2.4 and 2.5, after which 5,000 ppm of L-alanine was mixed into the base solution. The degree of taste delay of this solution was determined to be 2. This blend was found to have properties like sugar. Example H21 Two solutions were prepared. In each solution, 500 ppm REB A was smothered in 1 liter of carbon dioxide bubble water and phosphoric acid (75%) was added until 値 reached between 2-4 and 2.5, and then 2,500 ppm 7,000 ppm to 10,000 ppm L-, respectively. Alanine is mixed into each of the basic bases and tastes deliciously and is sweetened in pH and liquid-183-200731934 (180). The degree of sweetness delay of these solutions was determined to be 3. This blend was found to have a taste characteristic like sugar. Example H22 Two solutions were prepared. In each solution, dissolve 5 〇〇ppm REB A in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5, then 2,500 00 ppm and 10,000 ppm respectively. 0-Alanine is mixed into each of the base solutions. The degree of sweetness delay of these solutions was determined to be 2. This blend was found to have a taste characteristic like sugar. Example H23 500 ppm of REBA was dissolved in 1 liter of carbon dioxide bubble water and phosphoric acid (75%) was added until the pH 値 reached between 2.4 and 2.5, and then 5,000 ppm of alanine was mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. This blend was found to have a taste characteristic like sugar. Dissolve 500 00 REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until p Η値 reaches between 2.4 and 2.5, then mix 5,000 ppm glycine and 2,500 ppm L-alanine into the base solution. in. The degree of sweetness delay of these solutions was determined to be 2. This blend was found to have a taste characteristic like sugar. Example H24-184-200731934 (181) Dissolve 500 00 RE BA in 1 liter of carbon dioxide gas and add phosphoric acid (75%) until pH 値 reaches between 2.4 and 2.5, then 3,75 0 ppm glycine and 3, 75 0 ppm L-alanine mixed solution. The degree of sweetness delay of this solution was determined to be 2. This finding has a taste characteristic like sugar. Example H25 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide gas and add phosphoric acid (75%) until pH 値 reaches between 2.4 and 2.5, and then mix 7,500 ppm of L-alaninyl-L- branamine into the base. The degree of sweetness delay was determined to be 3. This blend is characterized by the taste of sugar. Example H26 Dissolve 500 ppm REB A in 1 liter of carbon dioxide gas and add phosphoric acid (75%) until pH 値 reaches between 2.4 and 2.5, then mix 15,000 ppm of glycine and 3 75 ppm of KA1 (S04) (alum) In the base solution. The sweetness delay of this solution was set at 2. This blend was found to have a taste characteristic like sugar. Example H27 Dissolve 500 ppm REB A in 1 liter of carbon dioxide gas and add phosphoric acid (75%) until pH 値 reaches between 2.4 and 2.5, and then mix 1,500 ppm urea and 584 ppm sodium chloride into the water. The base blend is then soaked in water and in solution. It was found to have soaking water, and the extent of 2 · 12H20 was measured in the soaking water and then in the base solution -185- 200731934 (182). The degree of sweetness delay of this solution was determined to be 3. This blend was found to have a taste characteristic like sugar. Example H28 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until pH 値 reaches between 2.4 and 2.5, then 3,750 ppm glycine and 60 ppm to 90 ppm poly-L- --off

Amino acid is mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. This blend was found to have a taste characteristic like sugar. Example H29 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5, then 3,75 0 ppm glycine and 10 ppm poly-L- ε-Amino acid is mixed into the base solution. The degree of sweetness delay of this solution was determined to be 3. This blending Φ was found to have a taste characteristic like sugar. EXAMPLES Η30 Dissolve 500 00 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5, then mix 3,750 ppm of glycine and 119 ppm of potassium chloride into the base solution. in. The degree of sweetness delay of this solution was determined to be 4. This blend was found to have a taste characteristic like sugar. •186·

200731934 (183) Example H31 Dissolve 500 ppm REB A in 1 liter of carbon dioxide bubbles and add phosphoric acid (75%) until pH 値 reaches between 2 · 4 and 2 · 5 for 15,000 ppm glycine and 239 ppm chlorine Potassium is mixed into the solution. The degree of sweetness delay of this solution was determined to be 2. This blend now has a taste characteristic like sugar. Example H32 500 00 ppm of REBA was dissolved in 1 liter of carbon dioxide gas bubbles. Phosphoric acid (75%) was added until the pH 値 reached between 2.4 and 2.5, after which 3,750 ppm of glycine and 23 8 ppm of sodium chloride were mixed. The degree of sweetness delay of this solution was determined to be 4. This blend now has a taste characteristic like sugar. Example H33 500 00 ppm of REBA was dissolved in 1 liter of carbon dioxide gas bubbles. Phosphoric acid (75%) was added until pH 値 reached between 2.4 and 2.5, after which 3,750 ppm of glycine, 43 ppm of NaCl and 51 ppm were added to the base solution. The degree of sweetness delay of this solution was determined to be that the blend was found to have a taste characteristic like sugar. Example H34 Dissolve 500 00 ppm of REBA in 1 liter of carbon dioxide bubbles and add phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5 in water, and then the base solution is hydrated and stopped, then the basal solution is sent. In the water, it stops, but KC1 mixes 4. This water was stopped, and after -187- 200731934 (184), 1 5,000 ppm of glycine and 501 ppm of sodium gluconate were mixed into the base solution. The degree of sweetness delay of this solution was determined to be 2. This blend * was found to have a taste characteristic like sugar. Example H35

500 00 ppm of REBA was dissolved in 1 liter of carbon dioxide bubble water and phosphoric acid (75%) was added until the pH 値 reached between 2.4 and 2.5, and then 2,500 ppm of L-alanine and 5,000 ppm of fructose were mixed into the base solution. The degree of sweetness delay of this solution was determined to be 4. This blend was found to have a taste characteristic like sugar. Example H36 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5, then 3,75 0 ppm glycine and 3 5,000 ppm erythritol The alcohol is mixed into the base solution. The degree of sweetness delay of this solution was determined to be 2. This blend was found to have a taste characteristic like sugar. Example H37 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5, then 3 5,000 ppm erythritol, 3,750 ppm glycine, 450 ppm KC1, 680 ppm KH2P〇4 and 1,175 ppm choline chloride were mixed into the base solution. The degree of sweetness delay of this solution was determined to be 1. This blend was found to have a taste characteristic like sugar by -188 - 200731934 (185). Example H38 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until pH 値 reaches between 2.4 and 2.5, then 2,500 ppm L-alanine, 5,000 ppm fructose and 35,000 ppm

The erythritol is mixed into the base solution. The sweetness delay of this solution was determined to be 4. This blend was found to have a taste characteristic like sugar. Example H39 Dissolve 500 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until pH 値 reaches between 2.4 and 2.5, then 3 5,000 ppm erythritol, 3,750 ppm glycine, 450 Ppm KC1, 680 ppm KH2P〇4 was mixed into the base solution. The sweetness of this solution was determined to be 4 degrees. This blend was found to have a taste-like taste like sugar. Example H40 Dissolve 3 60 ppm of REBA in 1 liter of carbon dioxide bubble water and add phosphoric acid (75%) until the pH 値 reaches between 2.4 and 2.5, then mix 400 ppm of Fibergum and 3 5,000 ppm of erythritol into the base solution. in. The degree of sweetness delay of this solution was determined to be 2. Although the present invention has been described in detail with reference to the specific embodiments thereof, those skilled in the art can readily appreciate other variations, modifications, and equivalent substitutions of the specific examples, such as the -189 - 200731934 (186). Accordingly, the scope of the invention should be defined by the scope of the appended claims and all equivalents thereof. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a diagram showing a powder X-ray diffraction scan of a first polymorph of Lepodiside A according to a specific example of the present invention in a scattering intensity versus scattering angle 20; A powder x-ray diffraction scan chart obtained by plotting the scattering intensity to the scattering angle 20 in a second polymorph of a package of the present invention, and FIG. 3 is a specific example of the present invention. The X-ray diffraction scan of the 3D polymorph of the bagiside a in the scattering intensity versus the scattering angle 2Θ, and the 4th is the 3B polymorph of the Legend of the package of the present invention. • A powder x-ray diffraction scan obtained by plotting the scattering intensity on the scattering angle 20; Figure 5 is a fourth embodiment of the Leipzig a a polymorph of the present invention in terms of scattering intensity versus scattering angle 20 The powder obtained in the figure is x-ray diffraction scan-190-

Claims (1)

200731934 (1) X. Patent Application Range 1 A functional sweetener composition comprising: at least one dietary fiber source; at least one high potency sweetener; and at least one sweet taste improving composition. 2. The functional sweetener composition of claim 1, wherein the at least one dietary fiber source comprises a non-starch polysaccharide, a lignin g, a cellulose, a methyl cellulose, a hemicellulose, a Portuguese Glycans, pectins, gums, plant viscoses, mites, inulins, oligosaccharides, fructooligosaccharides, cyclodextrins, chitins, or combinations thereof. 3. The functional sweetener composition of claim 1, wherein the at least one high potency sweetener comprises a compound selected from the group consisting of rebaudioside A, rebaudioside B, and lycopene C, lyoside D, edodesin E, lycopene F, dulcoside A, durgic acid B, rubusoside, stevia, stevioside, JP stevioside Mogroside IV, Mogroside V, Luo Han Guo sweetener, siamenoside, monatin and its salts (Meng Na Ting SS, RR, RS, SR), curculin (curculin), glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, and hexamidine (hernandulcin), phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, oslide (-191 - 200731934 (2) osladin), polypodoside A, pitpirox (pte Rocaryoside) A, pitpiroside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, chlorpyrifos ( A functional sweetener composition of the group of claim 1, wherein the at least one high potency sweetener comprises a sucralose selected from the group consisting of the functional sweetener composition of claim 1, wherein the at least one high potency sweetener comprises one selected from the group consisting of sucralose. , acesulfame potassium or other salts, aspartame, elitan, saccharin, neo-hesperidin dihydrochalcone, sweetener, neotame, N-[N-[3-(3-hydroxy-4) -Methoxyphenyl)propyl]-L-α-aspartame-yl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxybenzene) 3-methylbutyl]-L-a-aspartame-yl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy-4- A synthetic high potency sweetener of the group of hydroxyphenyl)propyl-aspartamide-methyl-L-phenylalanine 1-methyl esters, salts thereof, and combinations thereof. 5. The functional sweetener composition of claim 1, wherein the at least one sweet taste improving composition comprises a first sweet taste improving composition selected from the group consisting of a saccharide, a polyhydric alcohol, an amino acid, and Corresponding to salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavoring agents, astringent compounds, polymers , protein or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof. 6. The functional sweetener composition of claim 1, wherein the at least one sweet taste improving composition is such that the sweetener composition does not contain the at least one sweet taste compared to -192-200731934 (3) At least one high potency sweetener of the improved composition has a more time-like change in sugar. 7. The functional sweetener composition of claim 5, further comprising at least one second sweet taste improving composition different from the at least one first sweet taste improving composition and selected from the group consisting of sugars, plurals Alcohols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, φ bitter compounds, flavoring agents Astringent compounds, polymers, protein or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof. 8. The functional sweetener composition of claim 7, further comprising at least one third sweet different from the at least one first sweet taste improving composition and the at least one second sweet taste improving composition The taste improving composition is selected from the group consisting of sugars, polyhydric alcohols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, φ inorganic acids, organic salts Classes, inorganic salts, bitter compounds, flavoring agents, astringent compounds, polymers, protein or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof. 9. The functional sweetener composition of claim 1, wherein the at least one high potency sweetener is lycopene A, stevioside, stevia or a combination thereof. The functional sweetener composition of claim 9, wherein the at least one sweet taste improving composition contains at least one polyol. 1 1 - A functional sweetener composition as claimed in claim 10 - 193- 200731934 (4) wherein the at least one polyol contains erythritol. 12. The functional sweetener composition of claim 1, wherein the at least one polyol comprises xylitol. The functional sweetener composition of claim 9, wherein the at least one sweet taste improving composition contains at least one amino acid. 1 4. The functional sweetener composition of claim 13 wherein the at least one amino acid comprises glycine, alanine, valine, φ lysine, glutamine, Or a combination thereof. The functional sweetener composition of claim 9, wherein the at least one sweet taste improving composition contains at least one polyamino acid. 1 6) The functional sweetener composition of claim 15 wherein the at least one polyamino acid comprises poly-L-aspartate, poly-fee 1st, poly-L-ε- Amino acid, poly-L-α-ornithine, poly-L-ε-ornithine, poly-L-arginine, salts thereof, or combinations thereof. 17. The functional sweetener composition of claim 9, wherein the at least one sweet taste improving composition contains at least one inorganic salt. 18. A functional sweetener composition as claimed in claim 7 wherein the at least one inorganic salt contains a sodium, potassium, calcium or magnesium salt. 1 9 - The functional sweetener composition of claim 17 of the patent application, which further contains at least one inorganic phosphate. 2. A functional sweetener composition as claimed in claim 9 wherein the at least one inorganic phosphate comprises sodium phosphate, potassium phosphate, calcium phosphate or magnesium phosphate. 2 1. The functional sweetener composition of claim 194, which also contains at least one inorganic chloride. 22. The functional sweetener composition of claim 21, wherein the at least one inorganic chloride comprises sodium chloride, potassium chloride, calcium chloride or magnesium chloride. The functional sweetener composition of claim 9, wherein the at least one sweet taste improving composition contains at least one saccharide. 24. The functional sweetener composition p of claim 23, wherein the at least one saccharide comprises sucrose, high fructose corn syrup, glucose or sucrose. 25. The functional sweetener composition of claim 24, wherein the at least one saccharide is in the functional sweetener composition in an amount of from about 10,0 0 ppm to about 80. , 0 0 0 ρ pm. The functional sweetener composition of claim 9, wherein the at least one sweet taste improving composition comprises at least one synthetic high-potency sweetener. • 27. The functional sweetener composition of claim 26, wherein the at least one synthetic high-potency sweetener comprises sucralose, acesulfame potassium or other salts, aspartame, elitan , saccharin, neohesperidin dihydrochalcone, sweetener, neotame, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α ·aspartame 1-methyl-L-phenylalanine 1-methyl ester, Ν-[Ν-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartate 1-methyl-(L-phenylalanine) 1-methyl, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]_ La-aspartamide-yl]-L 1-Phenylalanine 1-methyl ester, salts thereof, and combinations thereof. The physic sweetener composition of claim 26, wherein the at least one synthetic high-potency sweetener comprises saccharin or acesulfame potassium or other salts. The functional sweetener composition of claim 28, wherein the at least one synthetic sweetener is about 1 〇ρ ρ of the composition in the functional sweetener composition. Πι to about 1 0 0 ppm. 3 〇 · The functional sweetener composition of claim 9 of the patent scope, φ wherein the lycopene A comprises a purity greater than about 70% by weight (by dry weight) of Labaodi A Glycoside a. A functional sweetener composition according to claim 9 wherein the lycopene A comprises a purity of greater than about 80% by weight (on a dry basis) of Labaodiside A a. The functional sweetener composition of claim 9, wherein the lycopene A comprises a purity of greater than about 90% by weight (on a dry basis) of Labaodiside A. . #3 3 · The functional sweetener composition of claim 9, wherein the lycopene A comprises a purity of greater than about 7% by weight (by dry weight) of Labaodi A Glycoside a. 34. The functional sweetener composition of claim 9, wherein the lycopene A comprises a purity of greater than about 98% by weight (on a dry basis) of Labaodi A. . 3 5 · $ [ ] The functional sweetener composition of claim 9 wherein the lycopene A comprises a purity of greater than about 99% by weight (by dry weight) of Labaodi A Glycoside a. - 196-200731934 (7) 3 6 - A functional sweetened composition comprising: a sweetenable composition; at least one dietary fiber source; at least one high potency sweetener; and at least one sweet taste improving composition. 37. The functional sweetened composition of claim 36, wherein the at least one dietary fiber source comprises a non-starch polysaccharide, lignin, cellulose, methylcellulose, hemicellulose, /3 - dextran, pectin, gum, plant viscose, steroid, inulin, oligosaccharide, fructooligosaccharide, cyclodextrin, chitin, or a combination thereof. The functional sweetened composition of claim 36, wherein the at least one high-potency sweetener comprises a compound selected from the group consisting of rebaudioside A, rebaudioside B, and leban Dinoside C, lyoside D, lycopene E, lycopene F, dulcoside A, durgicin B, ruboside, stevia, stevioside , mogroside IV, mogroside V, mogroside sweetener, siamenoside, monatin and its salts (Monadine SS, RR, RS, SR), curculin Curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, southeast Hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, oslide (-197- 200731934 (8) osladin), p〇lyp〇d〇side A, pitpirox (pt Erocaryoside) A, pitpiroside B, mukurozioside 'phem〇misoside I, periandrin I, abruso side A, green money Naturally high-potency sweetener of the group of cycl oc ario siasi de I & its combination 〇 3 9 · The functional sweetened composition of claim 36, wherein the at least one highly effective sweet taste The agent contains one selected from the group consisting of sucralose, acesulfame potassium or other salts, aspartame, elitan, saccharin, neo-hesperidin dihydrochalcone, sweetener, neotame, N-[N-[ 3-(3-Hydroxy-4-methoxyphenyl)propyl]-L-α-aspartame-yl]phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy- 4-methoxyphenyl)-3-methylbutyl]-L-α-aspartate-yl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-A Synthesis of oxy-4-hydroxyphenyl)propyl]-L-α-aspartame-yl]-L-phenylalanine 1-methyl ester, salts thereof, and combinations thereof Flavor. 40. The functional sweetened composition of claim 36, wherein the at least one sweet taste improving composition comprises a first sweet taste improving composition selected from the group consisting of sugars, polyols, amino acids, and Corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavoring agents, astringent compounds, polymers , protein or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof. 4 1 · The functional sweetened composition of claim 36, wherein the at least one sweet taste improving composition enables the sweetener composition -198-200731934 较 to be less than the at least one sweet At least one high potency sweetener of the taste improving composition has a more time-like change in sugar. 42. The functional sweetened composition of claim 4, further comprising at least one second sweet taste improving composition different from the at least one first sweet taste improving composition and selected from the group consisting of sugars, Polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts |, bitter compounds, flavor Agents, astringent compounds, polymers, protein or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof. 43. The functional sweetened composition as claimed in claim 42 which further comprises at least one third sweet different from the at least one first sweet taste improving composition and the at least one second sweet taste improving composition The taste improving composition is selected from the group consisting of sugars, polyhydric alcohols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, and organic salts. Classes, inorganic salts, bitter compounds, flavoring agents, astringent compounds, polymers, protein or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof. 44. The functional sweetened composition of claim 36, wherein the at least one high potency sweetener is lycopene A, stevia, stevioside or a combination thereof. 45. The functional sweetened composition of claim 44, wherein the at least one sweet taste improving composition comprises at least one polyol. 46. The functional sweetened composition of claim 45, wherein the at least one polyol contains erythritol. 47. The functional sweetened composition of claim 45, wherein the at least one polyol comprises xylitol. 48. The functional sweetened composition of claim 44, wherein the at least one sweet taste improving composition comprises at least one amino acid. 49. The functional sweetened composition of claim 48, wherein the at least one amino acid comprises glycine, alanine, valine, φ hydroxyproline, glutamine, or a combination thereof . 50. The functional sweetened composition of claim 44, wherein the at least one sweet taste improving composition comprises at least one polyuric acid hydrazone 5 1 . The functionality of claim 50 is sweet. a composition, wherein the at least one polyamino acid comprises polyaspartic acid, poly-L-α-lysine, poly-L-ε-lysine, poly-L-α-ornithine, poly -L-ε-ornithine, poly-L-arginine, salts thereof, or combinations thereof. 52. The functional sweetened composition of claim 44, wherein the at least one sweet taste improving composition comprises at least one inorganic salt 〇5 3. The functionality of the 52nd item of the patent application is sweet The composition 'wherein the at least one inorganic salt contains a sodium, potassium, calcium or magnesium salt. 54. The functional sweetened composition of claim 52, which further comprises at least one inorganic phosphate. 55. The functional sweetened composition of claim 54 wherein the at least one inorganic phosphate comprises sodium phosphate, potassium phosphate, phosphoric acid -200-200731934 (11) or magnesium phosphate. 5 6 · The functional sweetened composition as claimed in item 52 of the patent application' also contains at least one inorganic chloride. 5 7 - A functional sweetened composition as claimed in claim 56 wherein the at least one inorganic chloride comprises sodium chloride, potassium chloride, calcium chloride or magnesium chloride. 5 8 - The functional sweetened composition of claim 44, wherein the at least one sweet taste improving composition contains at least one sugar. 59. A functionalized sweetened composition as claimed in item 58 of the patent application'# + less one sugar comprising sucrose, high fructose corn syrup, glucose or sucrose. 6^· $D of the functionalized sweetened composition of claim 59, the amount of the at least one saccharide in the functional sweetener composition is from about 1 该, 〇〇〇ppm to about 80,000 of the composition. Ppm. 6 1 - The functional sweetened composition of claim 44, wherein the at least one sweet taste improving composition contains at least one synthetic high-potency sweetener. 62. The functional sweetened composition of claim 61, wherein the at least one synthetic high-potency sweetener comprises sucralose, acesulfame or other salts, aspartame, elitan , saccharin, neo-hesperidin dihydrogen, sweetener, neotame 'N-[N-[3_(3-hydroxy-4-methoxyphenyl)propyl]-La-aspartame]-L _Phenylalanine methyl ester, n-[N-[3-(3-carbyl-methoxyphenyl)-3-methylbutyl]-L-α-aspartame]-L-benzene 1-methyl propylamine, N-[N-[3-(3-methoxyhydroxyphenyl)propyl]- -201 - 200731934 (12) L-α-aspartame-]L-phenylalanine 0. 63. According to claim 61, the at least one synthetic high-efficiency sweet taste other salt. 6 4 . The scope of claim 6 ′′ wherein the at least one synthetic sweetener is present in an amount of about 10 ppm to 6 5 of the composition. As claimed in the patent application 4 4 ' wherein the lycopene A comprises Purity $ count) Labaodiside A. 6 6 . As claimed in the patent application No. 4 4 ' wherein the lyoside A comprises a purity of 3, the lyoside A of the lyoside A. 67. As claimed in claim 44, wherein the lycopene A comprises a purity; 68. As claimed in claim 44, wherein the lycopene A comprises a purity, it is a lyoside A of the lyoside A. 69. As claimed in claim 44, wherein the lycopene A comprises a purity, the lyoside A of the lyoside A. 70. The functionalized sweetened composition containing the saccharin or acesulfame potassium or the functional sweetened composition of the functionalized sweetener composition, such as the patented 4411-methyl ester, its salts, and its components, is functional. The functionalized sweetened composition of the J 1 00 ppm 甜 composition of the sweetener composition is about 70% by weight (on a dry weight basis, the functionalized sweetened composition C is about 80% by weight (dry weight) The functionalized sweetened composition C is about 90% by weight (on a dry weight basis, the functional sweetened composition: at about 97% by weight (on a dry weight basis, the functional sweetened composition: About 98% by weight (dry weighted functional sweetened composition - 202- 200731934 (13), wherein the lycopene A comprises a purity greater than about 99% by weight (by dry weight) of Lacide A莱包包苷 A. 7 1 · A functional sweetened composition as claimed in claim 3, wherein the sweetened composition comprises food, dips, pharmaceuticals, tobacco, nutraceuticals, oral hygiene products or Cosmetics 72. A functional tanning material comprising a sweetened composition as claimed in claim 37. φ 73. The functional beverage of claim 72, wherein the beverage is a non-carbonated beverage or a carbonated beverage. 74. The functional coating according to claim 73, wherein the carbonated beverage is a cola. 75. Item 73. The functional beverage, wherein the carbonated beverage is a fruit-flavored beverage. 76. The functional beverage according to claim 73, wherein the carbonated beverage is a citrus-flavored beverage. φ 77. A functional ingredient of 76 items, wherein the citrus-flavored beverage is a lemon-lime-flavored beverage or an orange-flavored beverage. 78. The functional beverage of claim 73, wherein the carbonated beverage is a SARS 79. The functional beverage according to claim 72, wherein the beverage is a fruit juice, a fruit flavor or a fruit-containing beverage. 80. The functional beverage according to claim 72, wherein the beverage is vegetable juice. Or a beverage containing vegetables. -203- 200731934 (14) 81. The functional beverage of claim 72, wherein the beverage is tea. 8 2·If applying for a patent The functional material of item 72, wherein the material is coffee. 8 3. The functional material of claim 72, wherein the & material contains milk. 84. The function of claim 72 Sexual beverages, wherein the dip is a sports dip. 85. If the functional dip is in the scope of claim 72, the dip is energy diverting material. 8 6 · If the functional material of claim 72 is applied, the information For seasoning water. -204·